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1
Bring a pot of lightly salted water to a boil and place the dry linguine noodles into it.
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2
Cook them until al dente (tender firm).
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3
Begin by cutting up the chicken thighs into small pieces.
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4
Heat a large skillet until very hot and then generously drizzle in some olive oil.
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5
Swirl to coat the pan, then add half of the cut up chicken to the pan, spreading them out as you put them in.
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6
NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown.
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7
After a minute or two, flip over the chicken with a spatula.
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8
Then let it brown on the other side.
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9
After its brown, remove it to a plate and set aside.
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10
Repeat with the second half of the chicken pieces, remove from the pan and set all of the chicken aside.
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11
Add a tablespoon or so of olive oil into the hot pan and throw in the chopped onions and the garlic and give them a stir.
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12
Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet.
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13
Cook until the liquid reduces by half.
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14
Add the two cans of crushed tomatoes and stir to combine.
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15
Add salt and pepper to taste and a pinch of sugar.
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16
Reduce heat and simmer for 15 minutes.
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17
Add the chicken (and dont forget all of those yummy chicken juices), to the tomato/onion mixture and continue simmering for another 15 minutes.
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18
Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce, stirring to combine.
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19
Place pasta on a platter or in a large bowl and smother with the sauce.
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20
Top with grated Parmesan cheese.
