Prep time: 15 minutes

Cook time: 30 minutes

Chicken Materials:

• 2 chicken breasts thinly sliced
• 1 tbsp. vegetable oil
• 1 tsp marjoram
• 2 tbsp. paprika
• 1 tbsp. parsley
• Salt and pepper to taste

Remaining Materials:

• 1 medium onion chopped
• 3-4 garlic cloves diced
• 1 tbsp. vegetable oil
• 28 oz. can crushed tomatoes 
• 3 cups chicken stock
• Salt and pepper to taste
• 1 tbsp. sugar
• 1 tsp marjoram
• 1 tbsp dried basil
• 1 tsp garlic powder
• 1 tsp oregano
• ¼ tsp red pepper flakes
• 1 lb. pasta of your choice
• ½-1 cup shredded mozzarella
• ¼ cup grated parmesan

Process:

1. In a bowl combine all the chicken materials. Mix well. You can also prepare this the night before. 
2. In a soup pot or dutch oven add in the vegetable oil. Keeping the heat on medium/ high let the oil heat up.
3. Add in the seasoned chicken and cook 4-5 minutes until chicken is fully cooked through, making sure to turn to the chicken so it cooks evenly on each side.
4. Remove the cooked chicken and place into a clean plate. 
5. Into the same pot add in the onions and add in a pinch of salt. Cook for 2-3 minutes until onions have softened. 
6. Add in the garlic and cook until fragrant, about 60 seconds.
7. Add in the crushed tomatoes and chicken stock.
8. Season with salt and pepper to taste as well as sugar, marjoram, basil, garlic powder, oregano and red pepper flakes. Mix well and let the mixture come up to a boil.
9. Add the chicken back in along with the pasta. Stir well and cover. Cook until noodles are fully cooked through, about 15-20 minutes.
10. Shut the heat off and finish off  by adding the mozzarella and parmesan cheese. Stir, plate and ENJOY!