Chicken with peas and carmelized onions (Baltimore Chicken)

3 tbsp olive oil
1-2 tbsp butter
2 large onions, diced
2 tbsp diced garlic
2 cup white wine
1.5 - 2 lbs boneless chicken breast, pounded thin and cut into bite sized pieces
1 14.5oz can chicken broth
1/2 cup (3oz) sun-dried tomatoes, cut up (optional)
1 16oz package frozen peas
1 28oz can crushed tomatoes or tomato sauce
2 tsp salt
additional salt for pasta (optional)
1/8 tsp black pepper
2.5 tsp oregano
2-3 tbsp corn starch (or 4-6 tbsp flour)
1 5 fl oz can of evaporated milk

1.5 lb pasta (linguini, bow ties (farfalle) or your favorite pasta)

Heating the water for the pasta to a boil (add salt if desired). 
Once the water is boiling, add the pasta. Make sure not to overcook it. 

1. Heat the olive oil then add butter.Immediately add onion and cook just until golden brown.

2. Add the garlic and cook until the onion and garlic are very golden, but do not let the garlic burn.

3. Add white wine and heat until bubbling or almost boiling 

4. Add chicken and cook on medium high heat until chicken is cooked through.

5. Add the chicken broth, sun-dried tomatoes and frozen peas. Bring back to a simmer then add the crushed tomatoes/sauce. Add salt, pepper, oregano.

6. Simmer for 15 minutes, stirring occasionally

7. Mix the corn starch/flour with half of the evaporated milk until smooth. Mix into the sauce a little bit at a time until the desired thickness is reached. Then add the other half of the evaporated milk.
 
8. Continue to let the sauce cook at a simmer for 10-15 minutes, stirring occasionally to avoid burning.

Toss the pasta into the sauce and serve.
Serve with parmesean cheese (preferrably freshly grated peccorino ramano cheese)

Makes 6-8 servings

Created by Jeffrey Dwoskin (http://www.jeffdwoskin.com/)

History: I had a similar dish (with too much cream and no tomato) at the Cheesecake factory in Baltimore, MD (thus the name). I then tried to make it myself and this is the recipe I came up with, after a few revisions.

other ideas: 
 - substitute broccoli rabe, regular broccoli, spinach or some other vegetable for the peas
 - Use diced tomatoes instead of sun-dried
 - Leave out the tomato sauce and oregano
 - use 1 cup light cream instead of the corn starch and evaporated milk  (not too healthy and it tastes great without cream!)
 - add 1 cup chopped proscuito
 - to make kosher, try soy milk, more chicken broth or water instead of evaporated milk.

To make more like The Cheesecake Factory dish, leave out tomato sauce and oregano. Substitute 1 cup light cream for the corn starch and milk. Add chopped proscuito and use farfalle pasta.