Monday, May 9, 2016

Spicy Lemon Tomato Chicken Pasta


¼ tsp red pepper flakes
½ tsp pepper
1 cup grape tomatoes
1 cup shredded Mozzerella
1 cup water
1 pound chicken breasts
1 Tbsp minced garlic
1 tsp dried basil
1 tsp salt
2 cups chicken broth
2 Tbsp evoo
2 ½ cups fusilli pasta (dry)
juice from 1-2 lemons, depending on how much you like


Heat olive oil in a large skillet over medium-high heat.

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 ten 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.

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