Chicken Breasts Marinara over Fettucine

Chicken Breasts Marinara over Fettucine

3/4 C. Finely chopped onions
1 Tablespoon Water
3 C. Corsely chopped plum tomatoes (with juices) or one can low-sodium tomatoes (with juices) cut up.
1 1/2 C. Water
3/4 C. Finely chopper celery
1 Tablespoon Minced Fresh Parsley
1 Tablespoon Red Wine Vinegar
1 teaspoon Dried oregano
1 teaspoon Dried thyme
1 Clove of Garlic, minced
1 Bay Leaf
4 Boneless Skinless chicken breasts, halved. (about 12 total)
2 C. Hot Cooked Fettucine
2 Tablespoons finely shredded fresh parmesan cheese

For The Sauce:
In a medium saucepan, combine the onions and 1 tablespoon of water. Cover and cook over medium-low heat for 5 minutes, stirring occasionally. If necessary, add more water during the cooking to prevent the onions from browning. Stir in the tomatoes (with juices), 1 1/2 C. water, celery, parsley, vinegar, oregano, thyme, garlic and the bay leaf. Bring to a boil; reduce the heat to medium-low. Gently simmer, un-covered for about 20 minutes, or until the sauce is the desired consistency. Remove & discared the bay leaf.
Meanwhile, spay an un-heated large skillet on medium heat with cooking spray, put it on the stove on medium heat. Rinse the chicken and pat dry with paper towels. Add to skillet & cook for 4 minutes. Turn the chicken over and cook 4-6 minutes.
To serve, each slice chicken breast half at an angle into 1/4" slices. Arrange the slices, fanning them on the noodles. Spoon the sauce over each and sprinkle with cheese. Serve with remaining sauce.