I love a simple recipe for when the evenings are a bit chaotic and this is a great one because it’s all cooked in one pot together. Paired with a salad and sourdough bread and you’ve got a great meal!
You will need:
1 pound chicken breasts
2 Tbsp evoo
1 Tbsp minced garlic
2 1/2 cups fusilli pasta (dry)
1 cup grape tomatoes
2 cups chicken broth
juice from 1-2 lemons, depending on how much you like
1 cup water
1 tsp dried basil
1 tsp salt
1/4 tsp red pepper flakes
1/2 tsp pepper
1 cup shredded Mozzerella
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.
Recipe Source: Yellow Bliss Road