1 (15 ounce) can tomato sauce
1 (4 ounce) can tomato paste
2 cups extra virgin olive oil
1 tablespoon Italian seasoning
1/2 pound skinless, boneless chicken breast halves
Bring a large pot of lightly salted water to a boil. Add pasta and stir. Reduce heat to medium-low, cover and simmer about 10 minutes or until al dente; drain.
Melt tomato sauce; pour over pasta and stir to coat. Cook just until al dente; cook and stir over medium-low for 4 to 5 minutes, stirring constantly. Remove from heat.
In a large skillet, heat olive oil over medium heat. Add chicken and saute until golden, stirring constantly. Add olive oil to skillet; heat, stirring occasionally, until chicken is no longer pink and is no longer pink in center.
Remove chicken from skillet; stir in tomato sauce. Cover and cook until chicken is no longer pink; remove from skillet and drain on paper towels (Note: Cover when possible to prevent sticking).
Return chicken to skillet and cook over medium heat until bright and juices run clear, about 10 minutes. Remove from heat and stir in Italian seasoning. Cook, stirring constantly, for 3 to 4 minutes, until chicken is no longer pink and is no longer pink in center. Transfer chicken to a large serving platter (this will be an easier way to make the pasta sauce).