Chicken Kapama,Using Chick. Breasts, Mixed With Macaroni(Kota Ka - cooking recipe

Ingredients

1 3/4 lbs boneless skinless chicken breasts, cut into bite size pieces
salt and pepper
1/4 teaspoon cayenne pepper
1/4 cup extra virgin olive oil
1 (28 ounce) can stewed tomatoes, WELL blended
1 (12 ounce) can tomato paste
1 (6 ounce) can tomato paste
1 (15 ounce) can tomato sauce
1 (8 ounce) can tomato sauce
3 teaspoons sugar or 3 teaspoons sugar substitute
1 orange, quartered with peel on
1 cup dry red wine
1/4 cup water
4 cinnamon sticks
2 whole cloves
3 bay leaves
3 cups onions, minced (3 whole onions)
16 ounces macaroni, cooked (small size)
2/3 cup grated parmesan cheese

Preparation

Sprinkle chicken with salt and pepper and cinnamon, cut into bite-sized pieces.
In a large sprayed pot, melt 1/4 c EX.VIRG oil, and saute onions, and garlic until onions are wilted.
In a sprayed pan combine, tomato pastes, sauces, wine; blend and add blended can tomatoes sugar, orange quarters, cayenne, etc, add chicken and water and pour mixture over chicken. (Add all ingredients not mentioned now,but in the ingedients list).
In the pan with tomato and spice/wine mixture, Add chicken.
Bring to a simmer, cover, and simmer until chicken is tender, about 15 minutes, check doneness and TASTE.
In the last 20 minutes, cook macaroni according to package directions.
Drain and empty pasta into large bowl, pour sauce w/chicken over macaroni; mix it, and sprinkle with grated cheese; remix.