Chicken Marinara with Pasta

Have you ever looked at a recipe and thought it looked complicated so you didn’t try it? This was one of those, so I changed a few things and it came together easier. The first time I make a recipe I make it as it is written and make changes from there. I need to see where the author is coming from. Not all changes work, but after trying a few things you tend to figure out what ingredients are good additions to most dishes. Sometimes it may just be a preference like in this recipe, it called for a can of chopped tomatoes, but we preferred the crushed tomatoes. Not every recipe is one you will like, but if there is something you can add or change feel free to.

3 Tbsp. olive oil, divided
1 medium onion, diced
3 cloves garlic, minced
2 tsp. dried basil, divided
2 tsp. dried oregano, divided
1/2 tsp. ground cumin
1 can(28oz) crushed tomatoes
2 Tbsp. tomato paste
1 tsp. salt, divided
1/2 tsp. pepper, divided
8 oz. fusilli or rotini pasta
1(lb) boneless, skinless chicken
breast, cut into 1/4″ wide strips
Parmesan cheese

Cook pasta according to package directions. Mix 1 tsp. basil and 1 tsp. oregano, 1/2 tsp. cumin, 1/2 tsp. salt, and 1/4 tsp. pepper; sprinkle over chicken. In a pot heat 1 Tbsp. olive oil over medium-high heat. Add chicken; cook stirring, until no longer pink in the center, 3-5 minutes. Remove from pan and keep warm. Add last 2 Tbsp. olive oil to the pan. Add onion, garlic, and the rest of the basil, oregano, salt and pepper. Cook, stirring occasionally until onion softens, about 2 minutes. Add tomato paste; stir and cook for about a minute. Add tomatoes. Bring to a boil; reduce heat to medium. Simmer until thickened, about 10 minutes. Return chicken to the pan and toss with pasta. Sprinkle with parmesan cheese before serving.
4 servings

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