2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breast halves, cut into bite-size chunks
1 large green bell pepper, thinly sliced
3 cloves garlic, minced
3/4 teaspoon dried oregano
1/2 teaspoon crushed red-pepper flakes
Ground black pepper
1 box (10 ounces) baby portobello mushrooms, quartered
2 tablespoons dry white wine or chicken broth
1 can (28 ounces) crushed tomatoes
1/2 pound whole wheat pasta
In a large, deep nonstick skillet over medium-high heat, warm the oil. Add the chicken and bell pepper, and sprinkle with the garlic, oregano, and crushed red pepper. Season to taste with salt and black pepper. Cook, stirring often, for 5 minutes, or until the chicken is lightly browned. Add the mushrooms and wine or broth. Cook, stirring often, for 8 minutes, or until the mushrooms are tender. Stir in the tomatoes and bring to a boil. Reduce the heat to low and simmer, uncovered, for 15 minutes, or until the sauce is lightly thickened. Meanwhile, cook the pasta according to the package directions. Drain and transfer to the skillet. Toss to mix well.
Note: to make with precooked chicken, follow the recipe, but omit the chicken in the first step. Once you add the tomatoes and reduce heat, add the chicken. This will warm it through without shredding it into itty bitty pieces, which will happen if you add it already cooked from the beginning.