Ingredients:

  • 12 oz dry spaghetti or linguine
  • 4.5 cups low-sodium vegetable broth
  • 2 tsp fine sea salt
  • 1 pint cherry tomatoes, halved
  • 1 medium yellow onion, sliced paper-thin
  • 4 cloves garlic, shaved
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp red pepper flakes
  • 1 lb chicken breast, cut into 0.5-inch strips
  • 1 cup fresh basil leaves, torn
  • 0.5 cup freshly grated Parmesan Reggiano
  • 1 tbsp fresh lemon juice

Instructions:

  1. Prepare the aromatics by slicing the onion and garlic as thinly as possible. Slice the chicken breast into uniform 1/2-inch strips and season with salt and pepper.
  2. In a 12-inch straight-sided skillet, combine the dry pasta, halved cherry tomatoes, sliced onions, garlic, red pepper flakes, and olive oil.
  3. Pour the vegetable broth and sea salt over the ingredients. Turn the heat to high and bring the liquid to a rolling boil.
  4. Use tongs to submerge the pasta as it softens. Reduce heat to medium-high and simmer, stirring frequently to agitate the starches.
  5. When the pasta has 5 minutes remaining of cook time, nestle the chicken strips into the bubbling liquid.
  6. Continue cooking until the liquid has reduced into a thick sauce and the pasta is al dente. Remove from heat.
  7. Toss in the fresh basil, grated Parmesan Reggiano, and lemon juice. Serve immediately.