One Pan Spicy Lemon Chicken with Tomatoes #SundaySupper

Lemon, chicken, tomato, and pasta make this one pan dish incredible.

Good morning, everyone. I'm back for another Sunday Supper event. This one is hosted by Renee of Renee's Kitchen Adventures and our theme today is: WELCOME SPRING. I chose to share this recipe because of the lemon in it. When I think of spring, I think of lemons and asparagus when we're talking food. Lemon and asparagus in everything pleaseeee! It took me a while to agree upon lemon in anything, but it started out with lemon in main dish foods via Nick's request. Over the last year or so, I've been more willing to try lemon desserts and hopefully, my fellow Sunday Supper bloggers will have some lemon-y desserts for me to save in my ever-growing collection of recipes.

When I went to make this recipe, three things stood out to me that made me really excited about it. First, it's made in one pan. I cannot tell you how much I love one pan/pot meals. I really cannot. There are no words to describe my love. Second, SPICY. Another thing that over the course of my marriage I have begun to crave all the time! I was raised on bland foods (not gross ones, just underseasoned ones), so spicy foods were definitely a work in progress for Nick over the years because he will tear up some spicy foods. And lastly, it's pasta. Ohhhh, my love for pasta definitely surpasses that of my love for one pan/pot meals.

And it was a winner winner, chicken dinner. I think that it definitely could have used more of a punch to it. It wasn't very spicy and I'm still typically good at gauging heat because I do have three little ones who have varying degrees of handling spiciness. It was still a great meal and I loved the lemon and tomatoes together.

(Print)
What you need:

• 1 lb. chicken breasts, cut into bite-size pieces
• 2 Tbsp. olive oil
• 1 small yellow onion, diced
• 1 Tbsp. garlic, minced
• 8 oz. rotini pasta
• 1 pint grape tomatoes, halved
• 2 cups chicken broth
• Juice from 2 small lemons
• 1 cup water
• 1 tsp. dried basil
• 1 tsp. salt
• 1/4 tsp. red pepper flakes (next time, we will at least double this amount)
• 1/2 tsp. pepper
• 1 cup shredded mozzarella

Directions:

1. In a large skillet, heat olive oil over medium-high heat. Add onion and saute until soft, about 5 minutes.
2. Add garlic and cook for 30 seconds.
3. Add chicken and cook until browned.
4. Add the rest of the ingredients except for the cheese and bring to a boil, stirring often.
5. Continue to cook uncovered for about 9 to 10 minutes or until most of the liquid has evaporated and the pasta is cooked al dente.
6. Remove from heat and top with cheese. Cover for about 10 minutes or until cheese is melted and the remaining liquid has been absorbed.

Recipe from Yellow Bliss Road

Check out these other wonderful spring recipes below!
Breakfast:

• Chicken Sausage, Apple and Cheddar Breakfast Bake by Renee's Kitchen Adventures
• Chive and Cheese Quiche by An Appealing Plan
• Lavender Scones by Feeding Big and More
• Raspberry Lemon Baked Donuts by Grumpy's Honeybunch
• Matcha Donuts by The Ninja Baker
• Whole Wheat Lemon Berry Coffee Cake with Lemon Glaze by A Mindful Mom

Appetizers:

• Artichoke Lemon Hummus by Food Done Light
• Asparagus and Goat Cheese Tart by Baking Sense
• Butter Lettuce and Spring Radish Salad by Hardly A Goddess
• Ceviche with Potato and Pea Shoot Salad by Caroline's Cooking
• Roasted Strawberry Popsicles by Brunch-n-Bites
• Rustic Wrapped Tart with Ramps by Delaware Girl Eats

Beverages:

• An Unconventional Mojito by Monica's Table
• Caribbean Cream Cocktail by Cosmopolitan Cornbread
• Cucumber Grapefruit Basil Mojito by The Crumby Cupcake
• Limoncello Raspberry Sangria by Eat, Drink and Be Tracy
• Spiced Rhubarb Champagne Cocktail by Hezzi-D Books and Cooks
• Vanilla Lavender Limeade by The Tip Toe Fairy
• Very Berry Springtime Spritzer by Cindy's Recipes and Writings
• Violet Hour by Wholistic Woman

Main Dish:

• Cheese Tortellini with Herbed Ricotta and Fava Beans by The Wimpy Vegetarian
• Gnocchi Primavera with Spring Asparagus and Peas by La Bella Vita Cucina
• Levantine Fattoush Salad by Curious Cuisiniere
• One Pan Spicy Lemon Chicken with Tomatoes by Fantastical Sharing of Recipes
• Orecchiette with Peas, Pecorino and Onions by Cooking Chat
• Pasta with Peas by Manu's Menu
• Pesto Shrimp and Zoodles Oh My! by My Imperfect Kitchen
• Ramp and Mushroom Frittata by Pies and Plots
• Spring Lamb Skewers with Roasted Baby Carrots by Food Lust People Love
• Spring Salad with Scallops and Strawberry Vinaigrette by My World Simplified
• Veggie Pasta Primavera by Momma’s Meals

Side Dish:

• Asparagus, Goat Cheese, and Rhubarb Salad by The Texan New Yorker
• Green Peas with Onion and Bacon by Magnolia Days
• Minty Pea Farro Spring Salad by She Loves Biscotti
• Roasted Asparagus and Mushroom Quinoa Pilaf by Cupcakes and Kale Chips

Dessert:

• Amazing Coconut Cake by A Baking Legacy
• Berry and Honey Whipped Ricotta by Family Foodie
• Caramelized Black Figs and Walnuts with Mascarpone by Un Assaggio of Food, Wine & Marriage
• Carrot Oatmeal Raisin Cookies by What Smells So Good?
• Chocolate Covered Strawberry Cookies by A Kitchen Hoor's Adventures
• Colorado Crème by Cooking on the Ranch
• Honey Blossoms by Get the Good Stuff!
• Hot Milk Sponge Cake by Hey What’s for Dinner Mom?
• Lemon Scented Choux with Rhubarb Ginger Pastry Cream by The Finer Cookie
• Meyer Lemon Bars by The Chef Next Door
• No-Bake Berry Greek Yogurt Pie by An Italian in my Kitchen
• Rhubarb Meringue Pie by Jane’s Adventures in Dinner
• Spring Cookie Bouquet by The Freshman Cook
• Strawberry Cheesecake Puffs by Moore or Less Cooking
• Strawberry Cupcakes with Vanilla Buttercream by Tramplingrose
• Strawberry Moscato Sorbet by Seduction in the Kitchen
• The Black Beast by That Skinny Chick Can Bake

Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement  


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