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*Step-by-step instructions can be found at the blog link above!
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For the marinade:
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Whisk all marinade ingredients together.
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Add to 3-4 chicken breasts in a bowl or Ziploc bag.
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Mix together till the chicken is coated, seal/cover, let sit in the fridge for at least 20 minutes.
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To make the sauce:
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Chop onions and garlic, saute in your sauce pot along with salt, pepper, and red pepper.
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Once theyre translucent and tender, transfer the veggies into a blender.
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Strain the can of whole tomatoes to get rid of the excess juices.
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Add them to the blender with the onions/garlic.
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Blend until all the big chunks are gone.
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Into the sauce pot, pour the can of tomato sauce, the blender mixture, and oregano.
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Stir together and simmer for 15-20 minutes.
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Add heavy cream, stir together, and simmer another 10 minutes or so.
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Sauce should reduce to a creamy, robust texture.
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While the sauce is simmering:
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Heat a pan to medium-high; cook the chicken a few minutes on each side until cooked through.
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Allow chicken to rest (but not cool).
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Boil a large pot of water, add a generous amount of salt, and cook your pasta to al dente (firm, but not crunchy).
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Then slice your chicken and plate with pasta and sauce.
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Enjoy!
