Wash hands with soap and water. Peel and chop the onion. Seed and chop the bell pepper.

Heat a skillet with a little oil over medium-high heat. Add the chicken, season with salt and pepper, and cook for 3-4 minutes until browned. Flip the chicken and cook on the other side for 3-4 minutes until browned (chicken does not need to be cooked through yet). Carefully remove chicken to a plate and set aside.

Reduce heat to medium. Add the onion and bell pepper and cook for about 4 minutes, until softened. Add the garlic and cook for about 1 minute. Add the can of broth, bring to a boil over high, then reduce to medium-high heat and cook until the liquid is reduced by about half.

Add the can of tomatoes with their juices, the mushrooms, and the seasoning. Bring to a boil over high heat, reduce to medium-high, and cook, uncovered, for 10 minutes.

Add the chicken and any juices that have accumulated in the plate back to the pan. Cover and cook for 15-20 minutes, or until the chicken is cooked through.

While the chicken is cooking, bring a large pot of water to a boil. Cook the pasta according to package directions. Drain. Serve the chicken and sauce over pasta. Makes 4 servings. Refrigerate leftovers within 2 hours.