Chicken Penne in Heaven Sauce

*Step-by-step instructions can be found at the blog link above!

For the marinade:

Whisk all marinade ingredients together. Add to 3-4 chicken breasts in a bowl or Ziploc bag. Mix together till the chicken is coated, seal/cover, let sit in the fridge for at least 20 minutes.

To make the sauce:

Chop onions and garlic, saute in your sauce pot along with salt, pepper, and red pepper. Once they’re translucent and tender, transfer the veggies into a blender.

Strain the can of whole tomatoes to get rid of the excess juices. Add them to the blender with the onions/garlic. Blend until all the big chunks are gone.

Into the sauce pot, pour the can of tomato sauce, the blender mixture, and oregano. Stir together and simmer for 15-20 minutes.

Add heavy cream, stir together, and simmer another 10 minutes or so. Sauce should reduce to a creamy, robust texture.

While the sauce is simmering:

Heat a pan to medium-high; cook the chicken a few minutes on each side until cooked through. Allow chicken to rest (but not cool).

Boil a large pot of water, add a generous amount of salt, and cook your pasta to al dente (firm, but not crunchy).

Then slice your chicken and plate with pasta and sauce.

Enjoy!