3 chicken breast fillets, sliced crosswise to create strips of 1/2 inch thick
2 tbsp olive oil, divided
1 lb orechiette or other short pasta shape
Start a pot of water boiling for the pasta.
Heat 1 tablespoon olive oil in a large skillet on medium heat. Add the onions, sauté until it begins to soften, then add the red bell pepper. Cook another 5 minutes so the pepper begins to soften. Add the garlic, cook for another minute.
Push the vegetables to the edge of the pan, then add another tablespoon olive oil to the center of the pan. Add the chicken to the center, cook until the outside is mostly white.
Add the wine and herbes de provence. Stir to combine the chicken with the veggies, and cover the pan. Cook until the chicken is cooked through, about 5 minutes, stirring occasionally.
Add the pasta to the boiling water around the same time you add the chicken to the pan. Cook according to package instructions.
Drain the cooked pasta, and stir in the chicken and veggie mixture, along with the cheese, lemon juice, and salt and pepper to taste.
Plate the pasta, and enjoy with a glass of white wine such as a Pouilly-Fuissé.