Preparation / Directions:
In a large skillet, over medium-high heat, saute the onion for four minutes or until soft, but not brown. Add the peppers, garlic, and mushrooms. Cook, stirring frequently until the peeppers are soft (5 minutes). Add the chicken and continue cooking until the chicken is hot. In a separate sauce pot heat the tomato suace until hot. Place the pasta on four dinner plates and form a ring around each plate. Pour 1/4 of the sauce in the center of each plate. Arrange the chicken mixture over the top of the sauce and pasta. Garnish with chopped parsley and freshly grated parmesan cheese.