Combine the marinade ingredients and soak prairie chicken breasts for 1 hour at room temperature
Preheat oven to 200 degrees Fahrenheit
In a medium saucepan heated on medium-low, sauté the finely diced onions in ½ teaspoon salted butter and lightly dust with kosher salt and freshly cracked black pepper
When the onions are slightly soft and seared, add 2 teaspoons freshly minced garlic and stir for couple minutes to release the aroma
Add one pound of the diced tomatoes, followed by ½ teaspoon kosher salt and a dusting of freshly cracked black pepper. Add the next pound of diced tomatoes, along with another ½ teaspoon kosher salt and a little more freshly cracked black pepper.
Measure out a packed ¼ cup of fresh basil, then finely mince it and add to the saucepan. Add ¼ cup balsamic vinegar along with 2 tablespoons of dry red wine. Stir all ingredients together, taking care to not crush the tomatoes.
Heat saucepan on low for approximately 20-30 minutes. The goal is to create a sauce while also maintaining the texture of the tomatoes.
Cook prairie chicken breasts on a rack (not in a pan) for 10 minutes at 200 degrees. Remove from oven and add to a cast iron skillet preheated to 550 degrees and sear each side for 45 seconds. Allow to rest, uncovered, for 10 minutes before serving.
Boil pasta according to package instructions and strain when al dente, approximately 6-7 minutes depending on type
To serve, slice the prairie chicken breasts and place over 6 ounces spaghetti. Top with sauce. Garnish with fresh basil (chiffonade cut) and fresh parmesan (either grated or shredded).