Cut a couple of boneless chicken breasts into chunks and season with salt, pepper and a tsp of crushed red pepper flakes,
then brown quickly in hot olive oil. Set aside. Cut an onion in half, top to bottom, then slice into thin half moons and
fry along with a couple of finely chopped cloves of garlic. Add 3-4 skinned and chopped tomatoes, a Tbs of tomato paste
and a half cup of dry white wine (or dry vermouth). Bring to a simmer, return the chicken to the pan, cover and cook gently
for about 10-15 minutes, until the tomatoes have broken down into a thick sauce and the chicken is cooked, Meanwhile, cook
angel hair pasta (vermicelli) according to the packet directions, drain and toss with a splash of olive oil, and serve topped
with the chicken and sauce. Garnish with shaved Parmesan cheese.