One Pan Spicy Lemon Chicken Pasta with Tomatoes

• Meat

  • 1 lb Chicken breasts

• Produce

  • 1 tsp Basil, dried
  • 1 tbsp Garlic
  • 1 cup Grape tomatoes
  • 1 Large or two small lemons, Juice from
  • 1/2 cup Yellow onion

• Canned Goods

  • 2 cups Chicken broth

• Pasta & Grains

  • 8 oz Pasta, small dry

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/4 tsp Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Mozzerella

• Liquids

  • 1 cup Water

Found on yellowblissroad.com

Ingredients

• 1 pound chicken breasts
• 2 Tbsp olive oil
• ½ cup diced yellow onion
• 1 Tbsp minced garlic
• 8 oz (about 2½ cups) small, dry pasta
• 1 cup grape tomatoes, halved
• 2 cups chicken broth
• Juice from one large or two small lemons
• 1 cup water
• 1 tsp dried basil
• 1 tsp salt
• ¼ tsp red pepper flakes
• ½ tsp pepper
• 1 cup shredded Mozzerella

Directions

• Heat olive oil in a large skillet over medium-high heat.
• Add onion and stir, cooking until soft and nearly translucent.
• Stir in garlic and cook for 30 seconds.
• Add chicken and cook until just browned.
• Stir in the pasta, tomatoes, chicken broth, lemon juice, water, basil, red pepper flakes, salt and pepper.
• Bring to a boil and continue to stir often, uncovered, for about nine minutes, or until most of the liquid has evaporated.
• Remove from heat, sprinkle cheese on top, and cover for ten minutes or until cheese is melted and remaining liquid is absorbed.