Chicken and Onions Italiano

When it comes to my food, I get bored easily. I love to cook, and I'm a huge collector of cookbooks and recipes. I won't live long enough to make all the recipes I have earmarked in a manila folder in my kitchen, but I'm working on it! I found this recipe online last week, and I had (almost) everything on hand to make it. It was interesting...I'm not sure that I loved the large amount of cumin involved, but it was tasty, nonetheless.
It didn't take long at all to put together. Originally, the recipe called for pork tenderloin, which I had, but it was still frozen solid. I subbed chicken for the pork, and thought it was delicious.

David and I have made the switch to whole-wheat pasta. At first, it was a little chewier, but now we don't notice any difference at all. Really, I only buy whole-wheat pasta now, unless I'm making a dish for a potluck...then I go with the regular stuff.

Chicken and Onions Italiano

Adapted from Heather's Recipe Site

1 to 1.25 lb. chicken breasts, cut into bite-sized pieces

2 tsp. cumin

2 tsp. oregano

1 Tbs. olive oil

1 medium onion, cut into slices

14.5 oz Italian-style diced tomatoes

Whole wheat spaghetti or linguini

Grated parmesan

Toss chicken with cumin and oregano. Heat oil in a large nonstick skillet on medium-high heat. Add onions and chicken and cook 7-8 minutes, or until onions are softened and chicken is just pink on the center. Add tomatoes; cook until heated through. Meanwhile, cook pasta according to package directions. Drain. Top pasta with chicken-onion sauce, and top with cheese.

Serves 4