Angelfish pasta with chicken

Ingredients:

• 450 g thin slices of chicken fillet, cut into strips 1 cm wide.
• 3 tbsp. l. olive oil
• 8 tablespoons unsalted butter, diced
• 6 cloves garlic, thinly sliced
• 0.5 tsp crushed red pepper flakes
• 0.5 cups dry white wine
• 340 g of capellini pasta (angel hair)
• 1 tsp lemon zest + juice of 1 large lemon
• 0.5 tbsp. freshly grated parmesan
• 0.5 cup chopped fresh parsley

Preparation:

1. Bring a large pot of salted water to a boil. Sprinkle the chicken with salt. Heat a large skillet over medium-high heat and add the olive oil. Fry the chicken in two batches until golden brown but not fully cooked, 2-3 minutes per batch. Transfer to a plate.
2. Melt 4 tablespoons butter in a skillet. Add the garlic and red pepper flakes and cook until the garlic begins to brown around the edges, 30 seconds to 1 minute. Add the wine, bring to a simmer, and cook until reduced by half, about 2 minutes. Remove from heat.
3. Meanwhile, cook the pasta until al dente, reserving 1 cup of the cooking water. Add the pasta and 3/4 cup of cooking water to the skillet along with the chicken, lemon zest and juice, and the remaining 4 tablespoons of butter. Return the skillet to medium heat and gently stir the pasta until the butter has melted, adding the remaining 1/4 cup of cooking water if the pasta looks too dry. Remove the skillet from the heat, sprinkle with grated cheese and parsley, and toss before serving.