Cinnamon Chicken
Cinnamon Chicken simmers chicken breasts in a tomato sauce scented with whole cinnamon sticks. The cinnamon gives the sauce a warm, faintly sweet backbone, and a little chopped peach or a spoonful of honey rounds off the acidity of the canned tomatoes, with a splash of vinegar to keep it balanced. An hour of gentle simmering does most of the work. Spoon it over cheese tortellini and finish with grated Parmesan.
Instructions
Heat the olive oil in a medium saucepan over medium heat. Add the chicken breasts and brown them lightly on the outside. They should only take on some color, not cook through, since they will finish in the sauce.
Add the diced onion and fry it for a couple of minutes. If you are using the peach, stir it in now and fry for one more minute.
Cut the whole tomatoes in half and add them to the pan. Add the garlic, cinnamon sticks, vinegar, salt, pepper, and the honey if you are using it in place of the peach.
Cover the pan and simmer for 45 minutes, stirring from time to time. Then take off the lid and simmer for about 15 minutes more, so the sauce reduces and thickens.
While the sauce finishes, cook the pasta according to the directions on the package, then drain it.
Fish out the cinnamon sticks and discard them. Serve the chicken and sauce over the hot pasta, with freshly grated Parmesan and garlic bread alongside.
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