Spicy Lemon Chicken Pasta II
Sound really good, cook in one skillet with cherry tomatoes, on my to cook list!
Ingredients
- 500 grams chicken breast, cut into 1 inch cubes
- 1 small onion, diced
- 3 cloves garlic, smashed and minced
- 2 1/2 cups dry pasta, any bite size pasta will work
- 1 cup cherry tomatoes, cut in half (measure after cutting in half)
- 2 cups chicken stock, fresh or from powder
- 1-2 juice from lemons
- 1 cup water, OR use additional chicken stock
- 1 tablespoon dried basil
- salt and pepper, to taste
- 1/4 teaspoon red pepper flakes
- 1 cup Mozzarella Cheese, shredded
- olive oil, as needed
Instructions
- Heat olive oil in a large skillet over medium-high heat, add the onion and stir, cooking until soft and nearly translucent then stir in garlic and cook for 30 seconds. Add chicken and cook until just browned.
- Then stir in the pasta, tomatoes, chicken broth, lemon juice, water, basil, red pepper flakes, salt and salt and pepper as desired. Bring to a boil and continue to stir often, uncovered, for about 8-10 minutes or until the pasta is tender, add more chicken stock as needed, or until most of the liquid has evaporated. Remove from heat, sprinkle cheese on top, and cover for 10 minutes or until cheese is melted and remaining liquid is absorbed. Serve.
Notes
Chicken breast will run about 35 Baht/500 grams. The cheese will run maybe 50 Baht/1 cup. For 4 servings, this is about 68 cents per serving, less for 5 or 6. This is an economical meal even with a side.
Adapted from an internet recipe.
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