adapted from tiphero.com
2 Tbsp Virgin Olive Oil
1 pound boneless chicken breast, cut into 1 inch pieces
1 tsp. salt plus ground pepper
4 cloves garlic minced
2 cups low sodium chicken stock
1 cup water
1/2 pound penne pasta
1 lemon zested and juiced
1 lemon slice for garnish
1 cup freshly shredded parm. cheese
1 cup fresh basil
1/2 cup toasted walnuts, chopped
1 cup snap peas, chopped
Season chicken with salt and pepper
In a large skillet heat oil and brown chicken
Lower heat, add garlic, saute with chicken for about 1 minute
Add chicken stock, water, & pasta, bring to a boil then reduce to low heat.
Cook covered on low for 15 minutes
Remove cover and let simmer until liquid is reduced by half (about 5 minutes)
Add snap peas
Remove from heat, add lemon juice, zest, and parmesan cheese, mix well.
Adjust seasoning with salt and pepper as needed, mix in walnuts, fresh basil, and garnish with lemon wedge.