Spaghetti with Pan Fried Chicken and Cherry Tomato Puree

In a large sauté pan heat 2 tablespoons of olive oil and add the onion. Sprinkle with a little kosher salt and let sweat for a few minutes until the onions are tender. Add the tomatoes. Cook the tomatoes and onions until very soft and the tomatoes have burst from their skins, about 15 minutes. Empty the onions and tomatoes into the blender, scraping the pan clean with a spatula. Puree on high, until the vegetables are very smooth. Set aside.

In the same pan, over medium heat add the remaining 3 tablespoons of oil. Add the chicken breasts to the pan and sprinkle them with salt. Cook the chicken until they are lightly browned on the outside and most of the way cooked through, about 4 minutes on each side. Add the tomato puree to the pan. Cook the chicken in the sauce another 5 minutes with a cover on the pan.

Meanwhile, cook the spaghetti in salted water until just al dente. Add the pasta to the sauce and the chicken, tossing the pasta to coat it with sauce.

Serve the fettuccini with sauce and a chicken breast. Top with shredded Parmesan and a sprig of fresh parsley.