Zesty Chicken Pasta

1 Pkg chicken tenders
1 bottle favorite zesty italian or greek dressing, try others too
1/2 cup Pecorino Romano cheese (grated fine)
1/2 cup Parmesan cheese (grated fine)
1 can basil and oregano diced tomatoes ( I prefer Del Monte)

1 pkg spaghetti noodles
2 Tablespoons onion
3 garlic cloves
1 tablespoon flour
1 tablespoon extra virgin olive oil

Place the thawed chicken tenders in the pan to be baked in. Pour half the bottle of dressing over them and coat well, let marinate 1 hr.Boil the noodles with some olive oil and salt. Take half of each of the cheeses and sprinkle on the chicken, pour half of the juices from the can of tomatoes over them. Bake at 350 for 30 min. Increase heat to 450 until golden browned on the top. Finely dice the onion and garlic, saute with the tablespoon of olive oil. Saute until the onions are translucent. Add the flour and whisk it, add the rest of the tomatoes and the juices from the can. Add about 1/4 cup of the dressing to the onion, garlic and tomato on the pan, reduce heat to low. Take the chicken out of the pan and place on a plate, pour the juices in the bottom of the pan into the pan of onion mix.  Whisk well. Put noodles in a bowl and pour the sauce over it and toss, plate and split the chicken. Take the rest of the cheese and put on each serving. Eat up!