Ingredients
2 tbsp. olive oil
1 chopped onion
1 clove chopped garlic
1/2 tsp. dried basil
pinch of rosemary
a generous handful of “celery leaves”
1 tsp. dried oregano
2 tsp. sugar
1 tsp. salt
2 16oz. cans of plum tomatoes
(put thru food mill to remove seeds)
2 boneless, skinless chicken breasts
Preparation
saute onion, garlic, in olive oil, add tomato puree,sugar, salt, basil, oregano, rosemary.. simmer (45 minutes)
-preheat oven to 300 degrees
- remove any fat/tendons from chicken, split in half, brush with olive oil and grill on grillpan.
- place grilled chicken in oven proof pyrex dish - scoop a couple of ladels of the sauce over the chicken,*sauce should have simmered for at least 20 minutes by now) cover with aluminum foil,place in oven for about 1/2 hour
once the 1/2 hour has passed, boil water, cook pasta a’dente
- when pasta is done done,drain well, return to pot, cover with 3 or 4 ladels of tomato sauce transfer to very large pasta bowl -remove chicken from oven -and place ontop of the pasta – (discard the oven sauce) - big ladel of sauce on each of the chicken pieces … and serve.
