This recipe is one that I got from a teambuilding exercise through work at a cooking store (I know, tough life).  It is really good and has a few not-in-everyone’s-pantry ingredients, but you can leave them off if needed.

Recipe:

1/3 cup olive oil, divided
2 sauteed chicken breasts
3 TBSP minced shallots or 1 small onion, finely chopped (shallots have a milder flavor than onions)
3 garlic cloves, sliced
1 TBSP dried oregano
5 basil leaves, julienned
6 cups diced canned Italian plum tomatoes
salt, pepper & hot pepper flakes (optional)
1 pound penne pasta, cooked
Pecorino Romano cheese
 

In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until softened, approximately 3 minutes. Add the chicken and sautee until almost cooked.  Add remaining ingredients, except cheese.  Simmer 20 minutes.  Meanwhile, cook pasta and when al dente (not quite done) put in pan with sauce and cook 5 minutes more.  Serve and use cheese as garnish.