Chicken Confetti - cooking recipe

Ingredients

3 lbs boneless skinless chicken breasts (Perdue preferred)
1 teaspoon salt (optional)
1/4 teaspoon black pepper
1/4 cup olive oil
1/2 cup yellow onion, chopped
1 garlic clove, minced
1 (28 ounce) can no-salt-added whole tomatoes
1 (8 ounce) can no-salt-added tomato sauce
1 (6 ounce) can no-added-salt tomato paste
2 tablespoons fresh parsley, snipped
1/2 teaspoon black pepper
1 teaspoon dried basil
1 (8 ounce) package angel hair pasta, cooked & drained (Ronzoni Whole Wheat pasta)
1/4 cup parmesan cheese, grated

Preparation

Rinse chicken and pat dry; season with the 1 tsp salt and the 1/4 tsp pepper --.
In a Dutch oven, brown chicken in oil, then remove --.
Drain off all but 3 tbsp of the fat; add the onion and garlic, cooking until the onion is tender, stirring as it cooks --.
Stir in chicken and all remaining ingredients EXCEPT the pasta and parmesan --.
Cover dutch oven tightly and simmer 1 hour or until chicken is tender, stirring occasionally.
When time is up, skim off excess fat; serve over the pasta and sprinkle with the parmesan --.
Suggestion: Use egg noodles or fettucine instead of the angel hair.