Chunky Chicken and Tomato Pasta with Cheese - serves 4

Preparation time: 10 minutes - cook time: 30 minutes

Salt
8 ounces seashell pasta
2 tbsp olive oil
1 large onion, halved and thinly sliced
1 pound chicken tenders, cut into 3/4” chunks
1/4 tsp pepper
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (8 oz) salt free tomato sauce
1/2 tsp ground cinnamon
Pinch ground cloves
3/4 cup Feta cheese crumbles

Bring a large covered pot of water to a boil over high heat. Add salt to taste and the pasta. Cook according to package directions until al dente.
Drain in a colander, return to the cooking pot, and cover to keep warm.
Meanwhile, warm oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Stir in chicken, and sprinkle with pepper and 1/2 teaspoon salt. Cook, stirring often, until chicken is white throughout, about 5 minutes.
Stir in the diced tomatoes, tomato sauce, cinnamon, and cloves. Bring to a boil. Reduce the heat to low. Simmer, uncovered, until slightly thickened, 12 to 14 minutes.
Pour sauce over pasta and toss to mix. Sprinkle with the feta and serve.

Hey guys try it out, its yummy