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chicken pasta sauce
Based off this, but altered enough to repost.
4 boneless skinless chicken thighs (Costco $1.99/lb)
14oz diced tomatoes
8oz tomato sauce
2 cloves garlic minced
olive oil nonstick spray as necessary
salt to taste
additional spices for brine (optional)
I defrosted my chicken thighs overnight in a brine; this pre-salted and seasoned the chicken. You don’t have to do this though. I added several shakes each of oregano and basil, some salt, and a couple chopped cloves of garlic. Add enough water to cover the chicken once you’ve removed the air from the bag. If you can’t smell your brine then it’s not seasoned enough.
Brown both sides of the chicken thighs in a nonstick skillet. Remove the meat to a cutting board and dice it to bite-sized pieces.
Cook garlic in the chicken fat until it’s softened, then add everything else to the pan, including your diced chicken and the herbs. Simmer until the chicken is cooked through and the tomatoes are tender. The water should evaporate to give a nice thick sauce. Add salt as necessary once your sauce is thickened enough. (If you salt before the sauce thickens then it’ll likely be too salty at the end.)
I’m eating mine over rice because it’s cheaper, but you could also use pasta of some sort.
Budget Bytes has pretty step-by-step photos because she’s a professional.