1 large onion, diced
3 cloves garlic, minced
2 tbs. grapeseed oil (or any other oil that does well on high temps - sorry peeps, olive oil doesn't cut it)
1 1/2 chicken, bone-in
1 large can diced tomatoes, juice and tomatoes separated
1 tbs. powdered chicken stock
1 tsp. black pepper
1 tbs. dried basil
2 tsp. dried oregano
2 tsp. dried marjoram
2 tbs. sun-dried tomatoes (oil-packed), minced and drained of oil
1 red bell pepper, chopped
1/2 medium zucchini, chopped
Cooked pasta (I'm not going to explain this one, I'm guessing that everyone who has gone through university has had many interactions with K to the D)
1. Heat a skillet (preferably cast iron) on med. Add oil, onion, and garlic. Fry until the onions start to brown and caramalize. De-glaze the skillet with the juice from the canned tomatoes.
2. Add the 1/2 chicken. Add all the dried herbs and spices, as well as the sun-dried tomatoes and chicken stock. Cook for about 3 minutes on one side, flip and cook for another 3. Add the rest of the tomatoes. Simmer for 10-20 minutes. Occasionally flip the chicken and stir.
3.Cook the pasta. At the same time you add the spaghetti to the boiling water, add the vegetables to the chicken and sauce. If your timing is perfect, the pasta will turn out al dente when the veggies are perfectly cooked and not soggy whatsoever.
4. Serve to friends. Send up a good prayer. Enjoy.