Cut chicken into 1/2 inch cubes. Dip chicken into egg, then bread crumbs which have been mixed with salt and 1/4 tsp pepper. This can be done ahead and the chicken refrigerated.
Heat oil in large skillet. Add 1/2 the chicken and saute for 30 seconds or just until crumbs are golden brown. Remove with slotted spoon. Repeat with remaining pieces. Discard oil and wipe out skillet.
Cook pasta. While this is cooking, melt 1/2 cup butter in skillet. Add garlic and cook 1 minute. Add chicken, lemon juice and pepper. Toss chicken to coat with sauce. Do not allow chicken to cook further.
Drain pasta and toss with 2 Tbl. butter. Spoon onto platter, and spoon chicken over noodles. Sprinkle wih parsley. NOTE- The chicken alone would be a nice addition to a large salad.
Originally Submitted
12/21/2009
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