Lemon Chicken Pasta

Lemon Chicken Pasta

1 pound chicken breasts

2 Tbsp olive oil

1/2 cup diced yellow onion

1 Tbsp minced garlic

8 oz (about 2 1/2 cups) small, dry pasta

1 cup grape tomatoes, halved

2 cups chicken broth

Juice from one large or two small lemons

1 cup water

1 tsp dried basil

1 tsp salt

1/2 tsp pepper

1 cup shredded Mozzerella

 Heat olive oil in a large skillet over medium-high heat. Add onion and stir, cooking until soft and nearly translucent. Stir in garlic and cook for 30 seconds. Add chicken and cook until just browned. Stir in the pasta, tomatoes, chicken broth, lemon juice, water, basil,  salt and pepper. Bring to a boil and continue to stir often, uncovered, for about nine minutes, or until most of the liquid has evaporated. Remove from heat, sprinkle cheese on top, and cover for ten minutes or until cheese is melted and remaining liquid is absorbed.