Garlic Chicken Pasta with Spinach

Lately I have been posting a lot of recipes, maybe I should start a food blog? Not a bad idea, I will think about that :-)
Anyways, I have been trying to find and cook Healthy low-fat meals for our family. Don't you just feel better when you eat Healthy? I sure can tell a huge difference!
I mark a recipe a 'Make Again' if it is healthy and the big one, IT TASTES GOOD.
This recipe from My Kitchen Cafe is a 'Make Again'. I changed the recipe a little bit from her original recipe: I put less Olive oil in it, and I used Multi Grain pasta.
This dish is very light and refreshing tasting, but filling. Very YUMMY!

Garlic Chicken Pasta with Spinach
Adapted from My Kitchen Cafe

6 garlic cloves, minced
1/4 teaspoon red pepper flakes (this doesn't add spiciness - just the right amount of flavor)
4 tablespoons olive oil
2-3 boneless, skinless chicken breasts (about 1 pound)
Salt and pepper to taste
1 pound wheat or multi grain penne pasta
1 (5-ounce) bag baby spinach
1/2 cup chopped fresh basil or 1 tablespoon dried
6 tablespoons juice from 2 lemons
1 cup grated parmesan cheese

Bring 4 quarts water to a boil in a large pot. Meanwhile, combine garlic, pepper flakes and oil in a small microwave-safe bowl and microwave until garlic is golden and fragrant, about 1 minute.

Pat chicken dry with paper towels and cut into bite-size pieces. Season with salt and pepper. Transfer 1 tablespoon of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is rippling. Add chicken and cook until well browned and cooked through. Transfer to a plate and tent with foil.

Add 1 tablespoon salt and the pasta to boiling water and cook until tender but still slightly firm (al dente). Reserve 1/2 cup cooking water. Drain pasta and return to the pot. Stir in chicken, spinach, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.