Chicken Confetti

• 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 onion, chopped
• 1 garlic clove, minced
• 1 (28 ounce) can no-salt-added whole tomatoes
• 1 (8 ounce) can no-salt-added tomato sauce
• 1 (6 ounce) can no-added-salt tomato paste
• 2 tablespoons fresh parsley, snipped
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil
• 1 (8 ounce) package angel hair pasta, cooked & drained (Ronzoni Whole Wheat pasta)
• 1/4 cup parmesan cheese, grated

1. Rinse chicken and pat dry; season with the 1 tsp salt and the 1/4 tsp pepper --.
2. In a Dutch oven, brown chicken in oil, then remove --.
3. Drain off all but 3 tbsp of the fat; add the onion and garlic, cooking until the onion is tender, stirring as it cooks --.
4. Stir in chicken and all remaining ingredients EXCEPT the pasta and parmesan --.
5. Cover dutch oven tightly and simmer 1 hour or until chicken is tender, stirring occasionally.
6. When time is up, skim off excess fat; serve over the pasta and sprinkle with the parmesan --.
7. Suggestion: Use egg noodles or fettucine instead of the angel hair.

chicken breasts, salt, black pepper, olive oil, yellow onion, garlic, salt, salt, tomato paste, fresh parsley, black pepper, basil, hair pasta, parmesan cheese

Taken from www.food.com/recipe/chicken-confetti-151689 (may not work)