Easy Chicken Cacciatore With Linguine

Olive oil

1 clove garlic

Salt

1 whole chicken, cut up, patted dry

1 can (28 ounces) peeled Italian tomatoes, such as San Marzano brand

1 pound linguine

Heat a thin layer of oil in skillet or Dutch oven. Add garlic and saute until fragrant. Add chicken pieces in batches, browning on all sides, about 10 minutes.

In the meantime, seed the tomatoes and purée in blender with juice. Return all chicken pieces to skillet and add tomatoes. Salt to taste and simmer on low until chicken is done, about 20-30 minutes.

Cook pasta until al dente. Pile on plates and scoop chicken and sauce on top.

Serves four to six.