Ingredients:

1 pound Chicken Breast

2 tsps dried crushed Red Pepper Flakes

3+ tablespoons Olive Oil

1 medium Onion, sliced

3+ cloves Garlic, chopped

1 (14 ounce) can diced Fire Roasted Tomatoes

3/4 cup dry White Wine

12 ounces thin Spaghetti

1/4 tsp Oregano

3 tablespoons Parsley or Basil, chopped

Instructions

Methods:

Slice chicken into thin strips and season with salt and pepper. Heat oil in a large skillet over medium high heat. Add the chicken and saute until cooked. Transfer the chicken to a large plate and set aside.

Add the red pepper flakes and onion (and additional oil as needed) to the same skillet and cook for about 5 minutes. Add the tomatoes, wine, garlic, and oregano. Simmer for about 10 minutes, or until the sauce thickens slightly.

Cook the pasta according to directions on box.

Return the chicken (and juices) to the sauce. Add the cooked pasta and toss to coat in the sauce. Stir in the parsley, basil, and additional salt to taste.