- 2 boneless skinless chicken breasts (about 4 ounces each)
- 2 tablespoons DeLallo Extra Virgin Olive Oil
- 1 teaspoon paprika
- 1/4 teaspoon chili pepper flakes
- 1 (1 pound) package DeLallo Capellini
- 6 slices bacon, diced
- 2 cloves garlic, lightly smashed
- 2 tablespoons DeLallo Lemon Juice
- 4 ounces arugula
- Preheat oven to 425 degrees F.
- Coat chicken with 1 tablespoon of olive oil. Rub with paprika and chili pepper. Arrange chicken in a baking dish and bake for about 20 minutes, or until golden brown and cooked through. Remove from the oven and set aside.
- In the meantime, bring a large pot of salted water to a boil. Cook pasta for al dente texture. Drain, reserving 1/2 cup of cooking water.
- In a large saucepan on medium high heat, cook bacon with garlic and remaining olive oil until crispy, about 10 minutes. Remove garlic and discard.
- Add cooked pasta, lemon juice and arugula to the pan. Add cooking water, if desired to help coat. Toss together for about 2 minutes on medium-high heat to incorporate flavors.
- Serve chicken sliced atop pasta.