you will need a large saute pan with lid and a slotted wooden spoon
yields 2 servings
1 tbsp olive oil
1/2 cup onion, finely chopped
1 large clove garlic, chopped or grated
salt and pepper
1/2 dried italian seasoning packet
1 can delmonte italian-style stewed tomatoes
1 1/2 cups chicken broth
1 cup dry whole wheat pasta (i like the spirals)
2 tsp honey
fresh parsley, chopped
2-4 tbsp parmesan cheese
saute onion, garlic, salt and pepper on medium high heat in olive oil until tender.
stir in 1/2 cup chicken broth and can of tomatoes. saute on medium heat 4-5 minutes (tomatoes will begin to break up a little).
add italain seasoning and pasta. coat. pour chicken broth (approximately 1 cup) until slightly soupy. make sure all the pasta has been wet.
cover with lid and turn burner to low. stir every 2 minutes for 8 minutes. if liquid evaporates and pasta is not tender, add a little more broth and continue to cook with cover on. when pasta is soft, remove cover and turn up heat to reduce sauce mixture until it's the consistency you like.
mix in honey, parsley and cheese right before serving.
serve with steamed veggies and grilled chicken breast.