Chicken Cellentani with Goat Cheese and Lemon

1. Cut the chicken breasts lengthwise into strips.
2. Pat the chicken dry with a paper towel and season the strips liberally on both sides with salt and pepper.
3. Dredge the chicken in the flour, then shake off the excess.
4. Heat 2 tablespoons of olive oil in a pan over high heat. When very hot, add the chicken strips. Lower the heat to medium-high and don’t touch them for about 3 minutes. When browned on one side, turn them over and continue to brown until cooked through. Remove them to a plate and cut them into bite-sized pieces.
5. Cook the pasta in salted water until al dente and set aside.
6. Add the remaining tablespoon of olive oil to the pan and cook the onion and garlic until over medium-high heat until soft, about 5 minutes.
7. Add the partly-drained tomatoes, the minced basil, the lemon juice, and the parsley. Bring the mixture to a boil, then lower the heat and simmer for 10 minutes.
8. Add the cream and chicken pieces, and stir to coat.
9. Add the goat cheese and stir over low heat until melted.
10. Mix the cooked pasta with the sauce, and serve!
11. Garnish with the basil chiffonade.

Note: this dish improves greatly after a night in the fridge!