Chicken in red sauce

I think Pioneer Woman must be listening when we complain about too much butter. Or else someone went to the doctor and the doctor had a heart attack just looking at the cholesterol level.
In any case, this recipe was good, quick to throw together, and hearty. We had this with garlic bread, and I managed to not burn the top of the garlic bread this time, leading to much rejoicing from Ernie and Gaby. This tastes sort of like chicken cacciatore, only without the mushrooms and red pepper flakes. Next time I might add the red pepper flakes, at least to my bowl.

PW's original recipe is here.

Olive Oil
2 lbs boneless, skinless chicken, chopped into 1/2 inch pieces (I used chicken tenderloins)
Salt
Pepper
1/2 to 1 medium Onion, chopped
2 to 3 cloves Garlic, chopped
1/2 cup White Wine (or Chicken Broth)
2 28-ounce cans crushed tomatoes
Pinch of Sugar
3 to 4 tablespoons chopped Fresh Parsley
8 large fresh Basil leaves, chiffonaded (from my garden!)
3 to 4 Tbsp. fresh oregano (from my garden!)
1 package Linguine noodles, cooked. (Can use any pasta you'd like.)
Fresh Parmesan Cheese, grated, in abundance

Boil a pot of water for the pasta. Cook linguine noodles until al dente.
Heat olive oil in a hot skillet, then add diced chicken thighs in single layer. Don't stir around; just let them brown on one side. Flip over with spatula, allow to brown, then remove to separate plate. In same pan, over medium heat, add onions and garlic and stir to combine. Pour in wine (or broth) then scrape bottom of pan with whisk to loosen brown bits. Next, pour in crushed tomatoes, add salt, pepper, and pinch of sugar, then simmer for fifteen minutes. After fifteen minutes, throw in all the cooked chicken, including its juice from the plate. Allow to simmer for fifteen more minutes. Add chopped fresh herbs at the end, then pour over cooked linguine in large bowl or platter. Top with lots and lots of fresh grated Parmesan
cheese.