1. 30 ml olive oil
2. 1 onion, finely chopped
3. 2 cloves of garlic, finely chopped
4. 2 tins (400 g each) cherry tomatoes
5. 4 deboned, skinless chicken breasts, cut into strips
6. 1 packet spaghetti
salt and freshly milled black pepper to taste
Heat half the olive oil in a saucepan. Fry onion and garlic until soft and translucent. Add tomatoes and season with salt and pepper. Simmer uncovered for about 1 hour. Heat rest of olive oil and fry chicken strips until browned and cooked. Season with salt and pepper. Cook pasta according to instructions on packet and drain. Mix chicken and sauce, and add to pasta. Mix through.
EXTRA: Serve with grated pecorino or parmesan.