Half way to the weekend! It’s been a 1 pot week this week. Here is the 3rd one pot dish. Its one from a few weeks ago, but is perfect for a spring day. It does have a little kick to it, but you can modify that to your prefrence.
1 box Campanella noodles
3 tomatoes, diced. You can use a can of diced tomatoes, tomatoes & chilies mix, ect.
3tbs olive oil
salt and pepper
2 lemons, juiced
2 tbs red pepper flakes
1tsp dried basil leaves
1 can chicken broth
3 cloves of garlic, minced
1-2 chicken breast, cubed.
1 – 1 1/2 cups of mozzarella cheese
1/3c of water, you might need more or less depending on how much liquid is with the tomatoes.
Add olive oil to large skillet/pan. When hot add in onions and garlic, cook for 1 minute. Add chicken and cook for 5 mins or until middle is no longer pink. Sprinkle with a little salt and pepper.
In a small bowl mix lemon juice, red pepper flakes, dash of pepper, basil leaves, and tomatoes. Dump into pan with chicken. Add box of noddles. Pour broth into the pan, if the noodles are almost covered you won’t need any water. If the pan looks like it needs it, feel free to add the water in.
Bring to a boil and let simmer until noodles are cooked8-10 mins. Stirring frequently. When the noodles are cooked and liquid is almost completely gone, add in 1-1 1/2 cups of mozzarella cheese. stir until it starts to melt. Serve.