Penne with Chicken Carbonara

Ingredients:

- 2 cups gluten-free penne

- 1 large chicken breast, thinly sliced

- 1 tbsp lemon juice

- 1/2 tbsp corn starch

- 1/2 tsp dry basil flakes

- 1 tomato, diced

- 1 clove garlic, minced

- 1/4 cup olive oil

- 1 tsp salt

- 1/2 tsp black pepper, ground

- 1 sprig fresh parsley, finely chopped

Preparation:

- In a small bowl, marinate chicken with lemon juice, corn starch, basil, and 1/2 tsp salt.

- Heat a medium pot on high heat. Add 1 quart of water. When water boils, add penne and cook for 5-7 minutes until al dente. Do not overcook. Drain water and set penne aside.

- Heat 3 tbsp olive oil in a skillet on medium-high heat. Add chicken. Saute for 2 minutes until the chicken change color. Take the chicken out and set aside.

- In the same skillet on medium heat, add 1 tbsp olive oil. Add garlic and stir until aromatic. Then add tomato and 1/2 tsp salt. When tomatoes soften, add chicken, black pepper, and fresh parsley. Mix in penne well with the other ingredients.

- Serve while hot.