Sweetheart Chicken Marsala Cacciatore

• 1 pound boneless skinless chicken breasts
• 2 cups buttermilk
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic minced
• 1/4 cup chopped onion
• 1 teaspoon coarse salt
• 1 teaspoon pepper
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/4 cup honey
• 1/2 cup Marsala Wine
• 1 14.5 ounce can Italian diced tomatoes
• 1/2 pound spaghetti noodles cooked according to package directions
• 1 cup shredded Parmesan Reggiano cheese

Place chicken and buttermilk in a medium bowl and marinate 20 minutes. After 15 minutes, heat olive oil on medium high heat, in a 10 inch skillet for 5 minutes. Remove chicken from milk and place in skillet with garlic and onion. Sprinkle salt, pepper, basil and oregano evenly over chicken. Cook 7-9 minutes, on medium high heat, on each side, covered, until juices run clear, trying to turn chicken only once. While chicken is cooking whisk honey and wine together. When chicken is done, remove and place wine mixture and tomatoes in a skillet. Reduce heat to low and simmer 5 minutes. While simmering, cut chicken into bite sized pieces then add to wine mixture and simmer another 5 minutes covered. Place spaghetti noodles in a large serving bowl or platter, then pour chicken mixture over spaghetti. Sprinkle cheese evenly over chicken and serve immediately.

Cook spaghetti noodles while chicken is cooking then drain and set aside. This dish can be made a day or two ahead for serving convenience and also frozen for later use. Add cheese just before serving, if dish is made ahead.