Ingredients
- 1 pound small twisty pasta (rotini or similar)
- 3 chicken breasts, cut into chunks about an inch square or smaller
- 3 cloves garlic, sliced
- 1/4 teaspoon red pepper flakes
- 3 Tablespoons olive oil
- 1/2 cup onion
- 1/2 cup bell pepper
- 1 jalapeño, diced (optional)
- Juice from 2 lemons
- 1/2 cup grated parmesan
- Salt and pepper to taste
Instructions
In a large saucepan over high heat, sauté the garlic, red pepper flakes, onions and peppers in oil until aromatic. Remove to large serving bowl.
In a pot, boil some water and add a pinch of garlic salt. Cook the pasta for 7 minutes, stirring occasionally, until al dente. Add to the large serving bowl.
While the pasta is cooking, heat some oil in your saucepan. Over medium heat, brown the chicken squares. Add salt and pepper to taste as they cook. Add the chicken to the large serving bowl. Toss the mixture and add lemon juice and parmesan.