Chicken Pasta

I've decided that I had enough of outside food, and so it's back to simple home-cooked pasta again. With the use of chicken broth in this recipe, I was worried that it might turned out to be kind of soupy.. which is weird for a pasta dish. However, my worry was pointless. The moment the pasta and the sauce were mixed together, the broth was soaked up nicely and the dish turned out to be quite flavourful.

Chicken Pasta (recipe from here)

Ingredients :

- 1 pound of linguine

- 1 pound of chicken breast (I used chicken fillets)

- olive oil
- 2 cloves garlic, diced
- red pepper flakes (as much or as little as you like)
- salt
- juice of 2 lemons
- 1/2 cup (or more or less, depends on how much sauce you want) low sodium chicken broth
- handful chopped parsley (I used dried parsley flakes)
- handful grated parmesan cheese
 
Directions :
 
1) Start out by boiling the water for your pasta, as that always takes the longest for me. Cook your pasta according to the instructions on the box.

2) Cut up your chicken, and set aside. In a large skillet heat up enough olive oil to cover bottom of pan. Add in garlic and sautee until tender, this should take a few minutes. Add in salt (about a tsp. or so) and red pepper flakes and cook for a minute.

3) Add in chicken and cook through. Once chicken is pretty much cooked through, add in lemon juice, and quickly bring to a simmer. Next add in chicken broth, and bring to a simmer again, yet let it simmer for 5-10 minutes.

4) Once pasta is cooked, either add the chicken mixture to the pasta, or vice versa, depending on how large your pot is. Sprinkle in parsley and cheese, and mix together.