Italian Chicken with pasta

48 oz. (3 lbs.) boneless, skinless chicken breasts
1/2 cup olive oil
3 cloves garlic, minced
1 tsp. salt
1/4 tsp. black pepper
1 tbsp. dried oregano
1/2 cup apple cider vinegar
28 oz. canned, diced tomatoes
6 oz. tomato paste
2 tsp. Italian seasoning
16 oz. pasta, cooked according to package instructions

Cut raw chicken breasts into bite sized pieces and place in a large bowl. Add olive oil, vinegar, salt, pepper, oregano, and garlic and mix well. Pour into large pot and cook over high heat until chicken is no longer pink on the outside edges. Add tomatoes, Italian seasoning and tomato paste and bring to a boil. Reduce heat; cover and cook over low heat for 30 minutes. Serve over cooked pasta.

Number of Servings: 8

Recipe submitted by SparkPeople user AJUDY1963.