Pantry Pasta #2

First off, sorry for the lack of pictures on this one. It must be a sign that this pasta is not only extremely fast to make but very very simple. Every ingredient in this pasta is a pantry staple in my house.

Easy tomato pasta with basil
2 chicken breast, cut in to bite size pieces
8 oz of pasta of any type.( I like how the tube pastas work in this recipe because the sauce gets all up in the crevices. ie macaroni, rigatoni, etc.)
2 cloves of garlic, chopped
1 small onion, chopped
6 basil leaves, torn. DO NOT CHOP! I heard this bruises the basil so tearing it with your fingers might be the better approach.
1T Oregano, fresh or dried. Fresh is fantastic in this recipe
1 can of diced tomatoes in their own juice
1 can of tomato sauce
salt and pepper

Begin by boiling water for pasta

Heat a heavy bottomed skillet (large enough to hold the pasta and sauce, I used a 12 inch cast iron skillet) to medium heat and cook the chicken in a tablespoon of oil. Olive oil or canola. Add salt and pepper. About a 1/2 tsp of each.

Once the chicken is cooked,about 10 minutes, remove chicken from the pan and reduce to medium low. Add onion and garlic and saute until onions are translucent, about 5 minutes.

Add  can of tomato sauce and diced tomatoes and heat on medium heat. Simmer sauce on medium low.

When water begins to boil, add a few tablespoons of salt to the water and add pasta. Cook according to package directions and then drain. DON'T RUN COLD WATER OVER PASTA! This process removes the starch from the outside of the pasta and prevents the sauce from sticking.

Add chicken back to sauce and then add pasta to sauce. Mix together and then add basil and oregano.
More salt and pepper to taste.

Serve with grated Parmesan and bread