Chicken Pomodoro

2 tbsp olive oil

1/4 onion, diced

5 cloves garlic, minced

1/4 tsp crushed red pepper flakes

salt and pepper, to taste

2 15oz can diced tomatoes

1 1/2 tsp sugar

3 tbsp pesto or 1/3 cup fresh basil leaves, torn or cut chiffonade style

1/2 lb chicken breasts, cooked and cubed (optional)

1.  Heat olive oil in a large skillet.  Add onion, garlic, and crushed red pepper flakes.  Season to taste with sale and pepper.  Cook until onions are nearly translucent, about 3 minutes.

2. While the onion and garlic cooks, pour the tomatoes (with liquid) into a food processor or blender.  Process until coarsely chopped to desired consistency.  (Press less time for thicker, heartier sauce or longer for creamier sauce.)

3.  Add the tomatoes and sugar to the skillet.  Simmer for about 5 minutes, until very fragrant and somewhat thickened.

4.  Stir in the pesto and simmer an additional 5-10 minutes. (If using fresh basil, let the sauce simmer for 10-15 minutes and then stir in the basil after removing from the heat.)

5.  Stir the chicken into the sauce just until warmed through.  Serve over pasta.