Chunky Chicken and Tomato Pasta with Cheese - serves 4

Preparation time: 10 minutes - cook time: 30 minutes

Salt
8 ounces seashell pasta
2 tbsp olive oil
1 large onion, halved and thinly sliced
1 pound chicken tenders, cut into 3/4” chunks
1/4 tsp pepper
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (8 oz) salt free tomato sauce
1/2 tsp ground cinnamon
Pinch ground cloves
3/4 cup Feta cheese crumbles

Bring a large covered pot of water to a boil over high heat. Add salt to taste and the pasta. Cook according to package directions until al dente.
Drain in a colander, return to the cooking pot, and cover to keep warm.
Meanwhile, warm oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Stir in chicken, and sprinkle with pepper and 1/2 teaspoon salt. Cook, stirring often, until chicken is white throughout, about 5 minutes.
Stir in the diced tomatoes, tomato sauce, cinnamon, and cloves. Bring to a boil. Reduce the heat to low. Simmer, uncovered, until slightly thickened, 12 to 14 minutes.
Pour sauce over pasta and toss to mix. Sprinkle with the feta and serve.