From Matt Springer
This is an easy recipe that I stumbled across and can be modified as needed. I have tried ground beef and different types of pork sausage, but I prefer chicken. This recipe is easy to double and stretch as needed. The finished sauce also freezes nicely for later use. I make a bunch of it at one time.
Here is my favorite way to do it.
Recipe for Easy Chicken Pasta with Tomato Sauce
Ingredients
2- 28 oz cans of stewed Italian Tomatoes
1 stick unsalted butter
1 large yellow onion
4 chicken thighs or 2 chicken breasts
Salt, pepper, garlic, and whatever other Italian seasonings you like
Directions
In a large pot add tomatoes and a whole stick of butter. Peel and slice the onion into quarters. Bring to a boil and lower to a simmer for about an hour.
In another pot, add chicken with some stock and cook down so it can be pulled. I use my Instapot for convenience. Store-bought rotisserie chicken will work too. Once cooked, discard skin and bones.
After an hour, use tongs, pull the onion pieces out of the tomatoes, and throw them out.
Season the sauce with Italian seasoning, salt/pepper, and garlic to your liking, and simmer for 15 minutes.
Once you like the flavor, add pulled chicken, stir, and simmer for another 15 minutes.
Boil desired pasta as directed.
Once your pasta is done, plate it up and add sauce.