Heat evoo in a large saute pan or wok over medium heat. Add garlic, and sauté until lightly golden brown, about 1 minute. Be careful not to burn the garlic. 

Add chili peppers and chicken, and cook for 1 more minute. Add pasta and stir well until fully coated and hot. 

Remove from stove and add salt and pepper to taste. Sprinkle with basil to garnish.

Goes with: Fresh Tomato Herb Salad. Dice vine-ripened or cherry tomatoes. Sprinkle with chopped fresh basil or parsley. Add olive oil, balsamic vinegar, honey mustard, salt, and pepper, and mix. This fresh salad will balance out the heat of the pasta.