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.
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
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.