- 1 lb Penne pasta
- 2 Chicken cutlets
- 3 chopped Garlic cloves
- 1 cup Sunsweet Chopped Dates
- 2 juiced Lemons
- 3 tbls Olive oil
- 1/4 tsp Red pepper flakes
- 3 tbls roughly chopped Fresh parsley
- 1/2 cup Grated parmesan
- To Taste Salt and pepper
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well. Reserve some of the pasta water.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and chopped dates and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Add in some pasta water to thicken broth to taste. Before serving top with Parmesan.