Ingredients:
3 lbs boneless skinless chicken breasts ( Perdue preferred)
1 teaspoon salt (optional)
1/4 teaspoon black pepper
1/4 cup olive oil
1/2 cup yellow onions, chopped
1 garlic cloves, minced
1 (28 ounce) cans no-salt-added whole tomatoes
1 (8 ounce) cans no-salt-added tomato sauce
1 (6 ounce) cans no-added-salt tomato paste
2 tablespoons fresh parsley, snipped
1/2 teaspoon black pepper
1 teaspoon dried basil
1 (8 ounce) packages angel hair pasta, cooked & drained ( Ronzoni Whole Wheat pasta)
1/4 cup parmesan cheese, grated
Directions:
Rinse chicken and pat dry; season with the 1 tsp salt and the 1/4 tsp pepper –.
In a Dutch oven, brown chicken in oil, then remove –.
Drain off all but 3 tbsp of the fat; add the onion and garlic, cooking until the onion is tender, stirring as it cooks –.
Stir in chicken and all remaining ingredients EXCEPT the pasta and parmesan –.
Cover dutch oven tightly and simmer 1 hour or until chicken is tender, stirring occasionally.
When time is up, skim off excess fat; serve over the pasta and sprinkle with the parmesan –.
Suggestion: Use egg noodles or fettucine instead of the angel hair.
Servings: 12
Time preparation: 20 min.
Time total: 80 min.