Italian Pan-seared Chicken and Pasta with Homemade Sauce!

     On the note of pan-seared, I just cooked my chicken in a pan because the grill and I aren't on the best terms. I am pretty scared of it for no good reason. The recipe just sounded prettier with that wording.
      Let's talk about pasta sauce before we get started. Honestly, I don't know why my family ever bought pre-made pasta sauce. It's okay, in-fact, it's great when you want to throw together a dinner in about ten minutes, but thats not how I roll and this whole shebang took me 20 (excluding marinade time).

For the chicken, you need:
1 packet of Good Seasons Italian dressing mix
1/2 cup of Olive oil
4 Teaspoons of White Wine vinegar
1lb of Chicken breasts, or breast strips (strips are what I had on hand)

1) combine the dressing packet, olive oil, and white wine vinegar in a bowl, whisk together.
2) Put chicken into the bowl and coat. Marinate in the refrigerator for 2-3 hours, or marinate at room temperature for an hour to speed things up.

For the pasta:
1 small onion, diced
3 cloves of garlic, finely chopped
1 14oz can of diced tomatoes
3/4 of wine (any kind will do. pasta sauce and wine go together like peanut butter and jelly. I used a Sauvignon Blanc here because it is what was open in the fridge and about to be thrown out)
1 Tablespoon of italian seasoning
Salt and Pepper
Olive oil

1) In a small sauce pan, pour just enough olive oil to give a thin coating. Cook the onions and garlic over medium heat until the onions are turning transparent.
2) Add the tomatoes, wine, and italian seasoning. Bring to a boil for 3 minutes or so, then let simmer for about 15 minutes.
3) Salt and pepper to taste and serve over 1/2 box of warm, cooked pasta. Garnish with parmesan if desired.