Jud's Chicken Pomodoro

* 1 tbsp extra virgin olive oil
* 1/2 tbsp butter (optional)
* 1 medium yellow onion, chopped
* 1 cup mushrooms, chopped (app. 3 good sized mushrooms)
* Garlic, 1 clove
* 2 boneless, skinless chicken breast halves
* 2 14.5 oz. cans Del Monte Diced Tomatoes, No Salt Added
* 2 tsp ground oregano
* 2 tsp kosher salt
* 3 tsp fresh cracked black pepper
* about 8 oz angel hair pasta

SAUCE: 1. Salt and pepper the chicken breasts on both sides (about 1/2 tsp kosher salt and one tsp pepper for each breast). 2. Let the chicken sit while you chop the onions and mushrooms. 3. Cut the chicken into bite-sized pieces. 4. Sauté the onions, mushrooms, and garlic in the olive oil and butter in a large skillet over medium heat until the onions are transparent. 5. Add the chicken and continue cooking until golden brown. 6. Add the diced tomatoes, and oregano (be sure to rub or crush as you add it to release oils). Stir. 7. Increase heat to high and bring to a boil. 8. Reduce heat to medium-low and simmer until the liquid is reduced by about 1/3 (app. 10 minutes).

PASTA: 1. Bring a pot of water to a boil. 2. Add about 1 tsp of kosher salt (or salt to taste). 3. Add angel hair pasta. 4. Boil for no more than 3 to 4 minutes or until al denté.

Makes about 4 2 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user THE_JUD.