Chicken Milano with Linguine

Ingredients:
300 gr uncooked linguine
2 cloves garlic, minced
Virgin olive oil
1/2 cup fresh parsley, chopped
1/2 cup all-purpose flour
1/2 tsp chicken stock powder
2 tbs fresh chopped basil
2 eggs
500 gr pounds boneless skinless chicken breasts, cut into strips
Salt and pepper to taste

Directions:

• In a large pot sprinkle good amount of salt and bring it to boil, cook linguine until al dente. Meanwhile, in a large skillet, sauté garlic in 2 tablespoon olive oil for 2 minutes or until lightly brown, sprinkle it with salt and pepper . Remove to a small bowl and set aside.
• In a zip bag, combine the flour, chicken stock powder, chopped basil, salt and pepper, after the flour is well combined, transfer it to a shallow bowl. In another shallow bowl, whisk the eggs and sprinkle it with salt and pepper. Dredge chicken strips in flour mixture, then dip in eggs.
• In the same skillet, cook chicken in 3 tbs olive oil over medium heat for about 8 minutes or until golden brown. Drain linguine, put it back to the pot, pour reserved garlic mixture over linguine, the chopped parsley and toss to coat. Serve linguine in a serving dish together with the chicken.