Antonio'S Tomato Pasta With Chicken

• 4 bonless, skinless chicken breast filets
• 14 ounce can of diced tomatoes
• 8 ounce can of tomato sauce
• 2 garlic cloves finely chopped
• 2 1/2 tablespoons granulated garlic
• 2 1/2 tablespoons Italian seasoning
• 1/2 tablespoon sugar
• 1/4 teaspoon salt
• 10 ounces cooked penne pasta
• 6 ounces shredded mozzarella cheese

1. Drain the juice from can of diced tomatoes into a large skillet; set aside the tomatoes. Mix approx. 2 tablespoons of the tomato sauce and 1 tablespoon of the Italian seasoning and the chopped garlic, bring to a medium heat and add the chicken filets, seasoning them lightly with Italian seasoning; cover and simmer over low heat for 30-40 minutes. In a small sauce pan combine the diced tomatoes, remaing tomato sauce, Italian seasoning, granulated garlic, and sugar; bring to a slow boil, reduce heat and simmer for 20-30 minutes. Add half of the cooked penne pasta to a serving dish and pour half of the sauce over it then sprinkle half of the cheese on top, repeat with remaining pasta, sauce, and cheese,(reserve about 1/4 cup of the cheese for garnish) cover for a few minutes allowing the sauce to saturate pasta and the cheese to melt. Remove chicken from skillet, spoon the sauce remaining in the skillet over the chicken filets and serve along side of the pasta; garnish with fresh oregano and remaining cheese.

chicken breast, tomatoes, tomato sauce, garlic, garlic, italian seasoning, sugar, salt, pasta, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/antonios-tomato-pasta-with-chicken-1200660 (may not work)