1 Package of 2 split breasts of chicken (though you can use your preferred type of chicken meat)
2 28oz cans of crushed tomatoes
1 Small can tomato paste
1 Tbsp of butter
1/2 Yellow onion
4 Cloves of garlic
1/2 Tbsp of oregano
1/2 Tbsp of basil
1 Tbsp grated Parmesan and Romano cheese
Pinch of red pepper flakes
Pan-brown chicken with garlic and onions for about 5-7 minutes flipping midway through. Add tomatoes and bring to a boil; once boiling lower heat and cover to simmer for one hour. After an hour remove chicken and separate meat from bone and skin. Discard bone and skin and add pulled chicken back to sauce; also add oregano, basil, cheese and red pepper flakes and stir. Simmer the sauce for another 30-45 minutes.
For pasta, fill a large pot 3/4 full with water and add a pinch of salt and a 1/2 tsp of olive oil cover and bring to a boil. When the water reaches a rolling boil, add pasta of your choice and lower heat. Stir frequently to prevent the pasta from sticking. Cook time will vary on the type of pasta, so be sure to read the directions on the pasta packaging.
