Pasta with Tomato Sauce and Chicken

Ingredients:
- 2 cups gluten-free fusilli
- 3 medium-size tomatoes
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger
- 3 tbsp olive oil
- 1/2 lb chicken, cut into 5 cm x 1 cm x 0.5 cm slices
- 2 tbsp cooking wine
- 4 tbsp light taste olive oil
- 1/4 cup Mozerella cheese, grated
- Salt and pepper
- Sprigs of parsley

Preparation:
- Dip tomatoes in boiling water for a few seconds. Take out tomatoes with tungs and rinse under cold water. Peel off the skin of tomatoes and chop the tomatoes into small cubes.
- Pour 2 tbsp olive oil in a skillet on medium-high heat. Add onion, ginger, and garlic and saute until onion becomes soft. Add chicken and stir until the meat change color; then add tomatoes and cooking wine. Bring the sauce to a boil and lower the heat to simmer for 20 minutes.
- Boil fusilli in salted water for 7 minutes or until fusilli softens. Rinse the fusilli under water. Pour the fusilli in a bowl and mix with light taste olive oil.
- Place fusilli on a serving plate and pour sauce on top. Garnish with Mozerella cheese and parsley.