Chicken Tomato Pasta with Dried Oregano

               Chicken Tomato Pasta with Dried Oregano


Ingredients:
2 cups Macaroni of your choice
3 pcs Big red tomato
1 pc white onion, finely chopped
1 tbsp. dried Oregano
3 cloves garlic, minced
1 tbsp tomato paste
1 tbsp sugar (optional)
1 tbsp Olive Oil
salt and pepper to taste

Ingredients For Chicken:
250g breast chicken, cut into bite size
1 tsp dried rosemary
1 tsp Olive Oil
salt and pepper

Procedures:

For Tomato:

1. Plunge your tomatoes into boiling water for one to two minutes to loosen their skin, and make them easier to remove. Set aside to cool and drain.
2. Once the tomatoes are cool enough to handle, remove their skins, and trim off the spot where the stems used to attach to the tomatoes. Then, slice the tomatoes in half, and scoop out the seeds. 
3. Roughly chop the skinned, removed seeds tomato or 2 x 400g cans chopped tomatoes in their juice.
4. Sautee garlic, dried oregano, onion, and tomato. Add sugar, salt and pepper (you may add the juice of the tomato instead of using water if needed)

For Chicken:

1. Sprinkle the chicken with dried rosemary, salt and pepper. In a medium sauce pan pour in the olive oil and fry the chicken until slightly brown. Do not overcook.

For the Pasta:

1. Bring a large pot of well-salted water to the boil and cook your pasta according to the package instructions.
2. When the pasta is cooked  and al dente, drain.
3. Pour the sauce over the pasta blend it well and add the cooked chicken.
4. You can add fresh basil if you desire.
5. Serve and share.