1. Gather your ingredients
1 pound boneless, skinless chicken breasts, cubed into bite-sized pieces
1/2 large yellow onion, diced
3 garlic cloves, minced
1 cup grape tomatoes, halved
3 cups chicken broth
Juice from 2 large lemons
1 teaspoon dried basil
1/4 teaspoon (or more, if you like things spicier) red pepper flakes
1 cup shredded mozzarella
Salt and pepper to taste
2. Heat olive oil and cook onion
Pour a splash (about 2 tablespoons) of olive oil in the bottom of a large skillet or dutch oven and bring to medium-high heat. Add onion + salt and pepper. Cook until soft, nearly translucent. Stir occasionally.
3. Add chicken and garlic
Add the chicken (+ salt and pepper! seasoning at every step is important) into the pan and cook until browned--this means no stirring! Allow the chicken contact time with your hot pan to brown up. Stir only a few times to make sure both sides are cooked.
Once your chicken is cooked to your satisfaction, add in the garlic and cook for 30 seconds. Make sure to stir often--burned garlic can ruin an entire dish!
4. Add in everything but the cheese
Once your chicken and garlic are cooked, add the pasta, tomatoes, chicken broth, lemon juice, basil, red pepper and (trust me) a little more salt and pepper to the pan.
Bring this to a boil and stir frequently. Cook uncovered for about 9 minutes. You want most of the liquid to have cooked off/soaked into your pasta.
5. Melt the cheese!
Remove from heat, add cheese to the top, and cover. Allow the pan to sit for 10 minutes, or until the cheese is melted and all the liquid is absorbed.
That's it! Serve immediately and enjoy this spicy, lemony, deliciousness!
It also re-heats well for lunch the next day!
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