Heat 1/4 cup olive oil in a large pot over high heat. Add chicken breasts and cook until golden brown on both sides. Remove and set aside.

In the same pot, add crushed yellow onions and cook for about 5 minutes until soft and translucent. Then add garlic and cook for another 4 minutes, stirring occasionally.

Add 1 (1 lb) can of tomatoes, breaking up any large clumps with a spoon.

In a small bowl, mix together 3/4 cup dry red wine, 1/4 cup tomato paste, and 1/2 teaspoon rosemary. Add this mixture to the pot.

Return chicken to the pot, nestling into the sauce. Season with 1 teaspoon salt and 1/4 teaspoon pepper.

Simmer for about 45 minutes, until chicken is tender and sauce is rich and velvety.

About 15 minutes before sauce is done, cook linguine according to package directions until al dente.

Toss pasta with chicken and sauce until well coated. Optionally garnish with fresh basil leaves.