For the marinade:

1. Combine all of the ingredients for the marinade in a small bowl, place in the bullet attachment of your blender, and give a few good chops.
2. Place the sliced chicken in a bowl and toss with the blended marinade.  Cover and refrigerate for about 1 hour or up to overnight.

To cook the chicken:

1. Heat a large cast iron pan and add a few slices of the marinated chicken to the heated pan.
2. Allow the chicken to become a beautiful golden color; then flip and finish cooking on the other side.
3. The cooking time will depend on the thickness of the sliced chicken.  For thinly sliced chicken breast; about 4 minutes per side. The juices should run clear and there should not be any pink in the chicken.
4. Place the cooked chicken on a platter.

For the sauce:

1. Heat a large cast iron pan over medium-high heat.
2. Place the grape tomatoes in the pan and let them char a bit.
3. Add the sliced onion and garlic and let the onion become golden.
4. Sprinkle with the sugar, salt, black pepper, and dried oregano.
5. Add the butter and olive oil and toss.
6. Prepare the pasta in well-salted water.  Add 1/4 cup of the salted water to the sauce and continue to simmer on a gentle heat.

For the drizzle:

1. Combine the ingredients for the drizzle in a small bowl and stir.
2. Add the pasta and the cooked chicken to the sauce.  Add the drizzle and toss then serve and enjoy!