Heat a 5 quart (or larger) pot with a little olive oil over medium heat. Add onions and cook for 1-2 minutes, until they begin to soften. Add chicken in a single layer. Season with salt and pepper.

Brown chicken on all sides (about 3-4 minutes). The chicken does not need to cook through.

Stir in garlic, peppers and mushrooms and cook for a few minutes, until they start to soften.

Stir in crushed tomatoes, pasta, chicken broth, oregano, basil and crushed red pepper. Season again lightly with salt and pepper.

Bring to a boil and reduce heat to medium-low. Cover and cook for about 20 minutes, stirring once to prevent sticking. If the sauce is too thin, remove the lid and turn the heat to medium, stirring occasionally until liquid is reduced. Taste and adjust seasonings if needed.

Garnish with chopped parsley. Divide into bowls and serve hot.