A graduate school friend of mine used to serve a version of this meal over pasta. I've tweaked it over the years and while it's still good with noodles, I love it most as a simple, one-pot chicken dish, with its unexpected flavor combinations, on cold, wet Northwest evenings. Many thanks to Phil Memmer for the inspiration. —eggnation
chicken breasts, cut into large pieces
medium onion, diced
cloves of garlic, crushed or minced
14.5 oz can stewed tomatoes
6 oz can tomato sauce
lemon (juice of)
1 1/2 teaspoons
salt and pepper to taste
In This Recipe
Saute onions in the olive oil until they start to soften.
Add chicken pieces and cook until a bit browned.
Add remaining ingredients, cover, and simmer for 25-30 minutes.
Taste for salt and pepper, adding more if necessary, and serve with pasta if desired.