One Pan Spicy Lemon Chicken with Tomatoes
What you need:
- 1 lb. chicken breasts, cut into bite-size pieces
- 2 Tbsp. olive oil
- 1 small yellow onion, diced
- 1 Tbsp. garlic, minced
- 8 oz. rotini pasta
- 1 pint grape tomatoes, halved
- 2 cups chicken broth
- Juice from 2 small lemons
- 1 cup water
- 1 tsp. dried basil
- 1 tsp. salt
- 1/4 tsp. red pepper flakes (next time, we will at least double this amount)
- 1/2 tsp. pepper
- 1 cup shredded mozzarella
Directions:
- In a large skillet, heat olive oil over medium-high heat. Add onion and saute until soft, about 5 minutes.
- Add garlic and cook for 30 seconds.
- Add chicken and cook until browned.
- Add the rest of the ingredients except for the cheese and bring to a boil, stirring often.
- Continue to cook uncovered for about 9 to 10 minutes or until most of the liquid has evaporated and the pasta is cooked al dente.
- Remove from heat and top with cheese. Cover for about 10 minutes or until cheese is melted and the remaining liquid has been absorbed.
Recipe from Yellow Bliss Road