One-Pan Chicken, Tomato and Pepper Pasta

Ingredients

1 lb. boneless skinless chicken breast halves, cut into thin strips
1 Tbsp. oil
2 cups chicken broth
1 Tbsp. grated lemon peel
4 cups rotini pasta, uncooked
1 cup halved cherry tomatoes
1 small green pepper, cut into thin strips
2 Tbsp. Grated Parmesan Cheese

Directions

Cook and stir chicken in hot oil in large skillet on medium-high heat for 5 minutes or until chicken is lightly browned.

Add 3 cups water, chicken broth and lemon peel; mix well.  Stir in pasta; cover.
Bring to boil.  Reduce heat to low, simmer 15 minutes or until pasta is tender.

Stir in tomatoes and pepper strips: cook an additional 5 minutes or until chicken is
cooked through and vegetables are crisp-tender.  Add cheese, toss lightly.