3-4 roma tomatoes
an onion
ground ginger
4 cloves of garlic
olive oil
apple cider vinegar
2 pieces of skinless chicken breast
rotini pasta
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First you'll want to slice up your tomatoes and put them in your skillet with 2 tbsp of olive oil(I use virgin,) one tbsp Apple Cider Vinegar and set it low to start simmering. Mince up 1/4c onion and add to tomatoes. Peel, crush, and add 3 cloves to your simmering tomatoes. They should be developing into a sauce at this point.
Now dice up your chicken to preferred bite sized pieces and mix it in, add another tbsp of apple cider vinegar, and let it simmer till the chicken cooks through. You'll want to add anywhere from 1/4 tsp-1/2 tsp(depending on your taste for spiceyness) of ground ginger.
In the mean time, get your pasta going. I like to add some garlic to it while it cooks, for even more flavor.
Drain your pasta and serve your chicken over it!
(Hopefully I can update with photos later, as of right now there is no camera.)
