Thanks to the BFF aka. Betty Crocker for the Recipe!
2 Chicken boneless Skinless Breasts
3 Tbs Minced Vidalia Onion
2-3 Cloves of Minced Garlic
1 Medium sized almost minced Tomato (Think bruschetta size)
1/4 C Chicken Stock
Fresh Ground Sea Salt & Black Peppercorn for taste
Pinch of Sugar
3-4 Basil Leaves
2 servings of Spaghetti
Pound the chicken nice and flat, crazy salt both sides. (I forgot this step originally, whoops next time!) Put a few tbs. of olive oil in a frying pan then add the chicken. Sear chicken until mostly cooked. Put aside on tinfoil in the oven on about 250 degrees. In same frying pan add the minced onion and saute for about 2 minutes depending on how crunchy/mushy you like your onions. Then add the garlic again saute for about a minute or so. Now add the tomato, turn the heat down to medium and let it simmer, stirring frequently about 3 minutes. Add chicken stock a little bit at a time depending on how thin/ thick you want the sauce. I think I used more than half but i'm not exactly sure. Oh and note on the tomato, try to get as many of the seeds out before you chop it. Let the sauce simmer and salt & pepper to taste. If it tastes too acidic throw in a pinch of sugar.
Once the sauce is done, roll up the basil and slice it. When it unravels it should end up in thin strips. Add this to the sauce. Now take out the chicken from the oven and place it in the pan along with any juices from the chicken. Ladle some sauce over the chicken and let simmer for about a minute.
Plate your spaghetti or other pasta, add chicken, sauce and top with parmesan cheese!
This was so easy and delicious. It's great to have recipes that are so simple and have (mostly) all natural ingredients! I use cheap bullion cubes and I buy whichever parm cheese is on sale... Still far from the 'boxed' cooking I used to do! Hubs gave it a two thumbs up and he does not eat anything with 'green stuff', tomato or onion. Or so he says... haha!