1/4 cup olive oil
1 pound boneless skinless chicken breasts, cut into 1 inch chunks
salt and pepper
4 cloves of garlic, minced
2 cups of low-sodium chicken broth
1 cup of water
2 cups of pasta
1 lemon, zested and juiced (about 1/4 cup)
sprinkle of basil
1. Season the chicken breasts with salt and pepper while heating the olive oil in a skillet. Cook the chicken until it is browned.
2. Add garlic to the chicken and heat for a minute. Add chicken broth, water and uncooked pasta. Bring to a boil, turn the heat down low and cook covered for 15 minutes.
3. Remove cover and let simmer for 5 minutes or until the liquid is gone. Stir in lemon juice, lemon zest, basil and parmesan cheese.