6 skinless, boneless chicken breast halves
1 cup diced onion
1 cup diced celery
1 cup diced green bell pepper
1 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/2 cup diced green bell pepper
3 cloves garlic, finely chopped
1 tablespoon fresh lemon juice
1 (1 ounce) can tomato paste
1 tablespoon olive oil
1 (10 ounce) can whole kernel corn, drained
1 (12 ounce) package shredded mozzarella cheese
1/2 cup fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1 (8 ounce) package shredded Cheddar cheese
Bring a large pot of water to a boil. Add chicken, onion and celery, and cook until chicken is cooked through but still pink inside, about 10 minutes. Remove from water.
In a large bowl, combine the bell pepper, green bell pepper, yellow bell pepper, red bell pepper, yellow bell pepper and green bell pepper. Mix thoroughly.
Place chicken in sauce and toss. Transfer to medium bowl. Stir in pasta, tomatoes, cheese, lemon juice, salt, basil, crushed red pepper flakes, Cheddar cheese and chicken. Serve with sauce.