Chicken Strips Milano

12 oz. linguine
1 Tbsp. minced garlic
4 1/2 tsp + 2 Tbsp. olive oil, divided
3/4 tsp. dried parsley flakes
3/4 tsp. pepper, divided
1/4 cup flour
1 tsp. dried basil
1/2 tsp. salt
2 eggs
1 1/2 lbs. boneless, skinless chicken breasts cut into strips

Cook linguine according to package directions. Meanwhile, saute garlic in 4 1/2 tsp. of oil in a skillet for 1 minute or until tender. Stir in parsley and 1/2 tsp. pepper. Remove to a small bowl and set aside.
Combine flour, basil, salt and remaining pepper in a shallow bowl or pie plate. Whisk eggs in another shallow bowl. Dredge chicken in the flour mixture and then in the eggs.
Cook chicken in the remaining 4 Tbsp. of oil over medium-high heat in the same skillet for 8-10 minutes or until no longer pink.
Drain the linguine and place on a serving platter. Stir in the garlic mixture over the linguine and toss to coat. Top with chicken. Serves 6.