First you want to make your sauce by melting butter in a saucepan.
When butter is completely melted, add garlic and shallot. Cook over medium heat until fragrant and shallot starts to turn translucent. About 3-4 minutes.
Add the rest of your sauce ingredients to saucepan. Mix together and bring to a boil. Cover and let simmer.
Bring a pot of salted water big enough for pasta to a boil. Cook 4 cups of pasta according to package directions.
In a large sauté pan, heat 2 tablespoons of olive oil over medium heat.
Add chicken and season with salt and pepper. Cook chicken for about 3-4 minutes per side. Timing may vary deepening on thickness of chicken.
When chicken is done, place on plate and set aside.
In same sauté pan, add quartered tomatoes and cook covered for about 5 minutes. You want to get your tomatoes to be pretty much mushy and fall apart.
Add your cooked and drained pasta to sauté pan with tomatoes.
Add your sauce on top of pasta. Mix everything around and turn heat down to simmer.
Add your chicken back to pan.
Let everything simmer for a few minutes.
Sprinkle some red pepper flakes on top, along with grated parmesan cheese (optional).
Enjoy!
