Make pasta according to package instructions. Tip: After straining the noodles, rinse off with water to remove the excess starch
Prepare the veggies: Slice the mushrooms, dice the red pepper, mince the garlic
Prepare the chicken by cutting it into bite-size pieces. Season with salt & pepper.
Heat a large skillet and add 1 tbls oil, then sear chicken on both sides. Remove and set aside on a plate.
Turn down pan to medium heat. Add a little more oil if needed and then add the mushrooms, red pepper, and garlic to the same pan the chicken was cooked in. Saute the veggies for about 4-5 minutes until they have a sear to them and are softened, making sure to stir to prevent burning.
Add the diced tomatoes and 1 teaspoon dried oregano to the veggies in the pan. Add ½ cup chicken broth. Stir to combine and simmer for 3-4 minutes until starting to bubble.
Add the chicken back to the pan, cover and simmer on medium-low heat for 6 minutes.
Add the pasta and 2 tbls grated parmesan, and fresh basil to the pan and mix. Garnish with remaining parmesan and basil leaves. Enjoy!