Chicken Breast Oil Pasta

In 2.2L of boiling water, add 1 tbsp of salt and the linguine. Boil for 7 minutes.

Drain the pasta, reserving some pasta water for later. Mix the pasta with 2 tbsp of olive oil and let it cool completely.

Slice the garlic thickly. Cut the mushrooms into bite-sized pieces. Roughly chop the basil.

Cut the chicken breast into bite-sized pieces, then season with chili powder and 1 tsp of salt.

In a pan over medium heat, add 22 tbsp of olive oil and the sliced garlic. Fry until golden brown.

Turn the heat to high, add the seasoned chicken, and cook until it is 80% done.

Add the mushrooms, crushed red pepper, and a generous amount of black pepper. Sauté until the mushrooms are soft.

Briefly turn off the heat, then add 20 tbsp of reserved pasta water and 5 tbsp of chicken stock. Return to medium heat and simmer for 3 minutes, stirring occasionally.

Turn off the heat, stir in the chopped basil, and taste. Add more chicken stock if it's bland.

Let the sauce cool for at least 30 minutes. Divide the cooled pasta evenly into 6 meal prep containers.

The oil and water in the sauce will separate as it cools. Stir well to recombine, then divide the sauce among the 6 containers.