Chicken & Pasta

• 1 (12 ounce) box pasta (spaghetti, penne- whichever you like to use)
• 3 tablespoons olive oil
• 1 tablespoon butter
• 1 small onion, halved & sliced
• 3 garlic cloves, minced
• 4 baby portabella mushrooms, sliced
• 1 -1 12 lb boneless chicken breast
• 1 (14 ounce) can stewed tomatoes
• 1 (14 ounce) can diced tomatoes
• 1 (4 ounce) tomato paste
• 1 13 cups water
• 12 tablespoon oregano
• 12 tablespoon basil
• 3 tablespoons brown sugar
• 14 cup chopped fresh parsley

1. In a large pot of boiling water, salt water for flavor & add pasta.
2. Prepare pasta according to package.
3. Drain & set aside.
4. In a large skillet, add oil & butter.
5. Once butter is almost melted, add onion, garlic & mushroom.
6. Cook until onions are beginning to carmelize.
7. Add chicken breasts & saute for about 4-5 minutes on each side, until each side look golden brown.
8. Add tomatoes, tomato paste, water, oregano, basil & brown sugar.
9. Stir until well incorporated.
10. Bring sauce to a boil; turn down to med heat & bring sauce to a simmer.
11. Cover with a lid & stir occassionally for 10 minutes until juices run clear from chicken breasts.
12. On a large platter, place pasta & top with chicken breasts & sauce.
13. Top with freshly chopped parsley.

pasta, olive oil, butter, onion, garlic, baby portabella mushrooms, chicken breast, tomatoes, tomatoes, tomato paste, water, oregano, basil, brown sugar, parsley

Taken from www.food.com/recipe/chicken-pasta-381546 (may not work)