Nick's Cinnamon Chicken

Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides.

Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the chicken breasts and cook for 5-6 minutes per side until golden brown. Transfer to a plate.

In the same skillet, add the diced onion and sauté over medium heat for 3-4 minutes until softened and translucent.

Stir in the minced garlic and cook for 30 seconds until fragrant, then add the cinnamon sticks and toast for another 30 seconds.

Pour in the canned whole tomatoes (with their juice), breaking them up slightly with a spoon as they go into the pan. Add the chopped peach or honey and splash of vinegar.

Return the chicken breasts to the skillet, nestling them into the sauce. Bring to a simmer over medium heat, then reduce heat to medium-low and simmer gently for 15-18 minutes until the chicken is cooked through and sauce has thickened slightly.

While the chicken simmers, bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions until al dente. Drain and set aside.

Serve the chicken and sauce over the cooked tortellini, spooning the warm cinnamon-tomato sauce generously over each portion.