Step 1

Trim chicken pieces, pat dry with paper towel, lightly salt and dredge in flour, Put the floured pieces on a rack so the flour doesn't get soggy.

Step 2

Pour canned peeled tomatoes in their puree into a bowl and hand crush so you have large chunks.

Step 3

Slice green pepper and onion into long strips.

Step 4

Slice mushrooms if you bought them whole.

Step 5

Cut fresh garlic cloves.

Step 6

If you are using fresh basil, cut or rip it into pieces. They don't need to be cut small.

Step 7

Heat skillet on medium high and add olive oil. When oil is hot, add the floured chicken pieces, skin side down. Turn when golden brown and brown the other side.

Step 8

Without removing chicken pieces, add the hand crushed tomatoes to the hot skillet. Then add mushrooms, onions, green pepper, garlic, basil and salt.

Step 9

Gently stir ingredients to incorporate them. While incorporating ingredients, gently lift up chicken pieces so sauce can seep underneath. Bring to a boil and let boil for about 3 minutes.

Step 10

Turn temperature down and simmer for 45 minutes, uncovered.

Step 11

Cook pasta as directed on package. Drain when done.

Step 12

After simmering for 45 minutes, remove chicken pieces from skillet and add pasta to the sauce in the skillet.

Step 13

Serve