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:

1. In a large skillet, heat olive oil over medium-high heat. Add onion and saute until soft, about 5 minutes.
2. Add garlic and cook for 30 seconds.
3. Add chicken and cook until browned.
4. Add the rest of the ingredients except for the cheese and bring to a boil, stirring often.
5. 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.
6. 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