Lemon and Chicken are one of my favorite flavor combinations. Put that together with the ease of a one pot meal and you have a winner! It comes together quickly and the taste just tickles my tongue 🙂
You can cook the chicken right along with the rest of the ingredients making it come together quickly. If you are like me and forget to defrost the meat, you can always use pre-cooked cubed chicken. I actually prefer this because it makes the meal even easier to pull together at dinner time.
Many of these one pot recipes call for 12 ounces of pasta. Most packages of pasta are 16 ounces. I have a storage container that I use to hold the remaining 4 ounces I don’t use. When I have enough, I use my mixed pasta in a meal. This is what I did for the picture above. Variety is the spice of life right?
- 1 lb chicken breasts
- 1 Tbsp olive oil
- 1 small onion, cut in half and thinly sliced
- 1½ Tbsp garlic, minced
- 12 oz small dry pasta
- 14 oz can Italian diced tomatoes with liquid
- 4 cups chicken broth
- 2½ - 3 Tbsp lemon juice (depending on your taste preference)
- 1 tsp dried basil leaves
- 1 tsp kosher salt
- ¼ tsp crushed red pepper flakes
- ½ tsp pepper
- Mozzarella cheese (optional)
- Heat oil in a large heavy pot on medium high heat.
- Add onion and garlic and saute for about a minute.
- Add chicken and brown on each side. (If you are using pre-cooked chicken, add it when you add the rest of the ingredients.)
- Add remaining ingredients, except cheese.
- Bring to a boil over high heat.
- Reduce to a simmer and cook for 10-15 minutes or until pasta is cooked to desired consistency.
- Be sure to stir frequently to keep from sticking on the bottom, especially as the liquid absorbs and thickens up.
- You can serve with a sprinkle of Mozzarella cheese on top if desired.
Adapted from : yellowblissroad