Baked Chicken and Creamy Tomato Sauce

This pasta sauce was on point.  It wasn't quick with a 20 minute simmering session then a 20 minute baking session but all the work was done at the beginning so you can focus on listening to your favorite podcast that you can barely hear over your two year old screaming JINGLE BELLS BATMAN SMELLS ROBIN LAID AN EGG. Just me then? And yes we are still enjoying Christmas music, or paradies this January.

Baked Chicken and Creamy Tomato Sauce
Adapted from Dinner: A Love Story

• olive oil
• 3 boneless chicken breasts
• one onion, finely chopped
• 2 cloves garlic, minced
• 15 ounce can chopped tomatoes
• 3 to 4 tablespoons mascarpone
• small handful chopped basil

Heat olive oil over high heat in an ovenproof skillet.  Brown the chicken breast for 2 minutes on each side and set aside. They don't have to be cooked through, just browned.

Turn the heat down to medium, add the onion and garlic and cook until fragrent. Add the tomatoes and simmer for 15-20 minutes.  Preheat your oven to 350 degrees.

Stir in mascarpone and basil and add the chicken back to the pan covering it with sauce. 

Bake at 350 degrees F for 20 minutes. Serve with pasta.