Chicken Cacciatore with Mostaccioli

As seen on a box of San Giorgio Mostaccioli years ago.  VG ~ didn't you just hate when teachers gave you a VG?

2 T olive or veg. oil
2 cups thinly sliced fresh mushrooms
1 cup thinly sliced green pepper strips
1 medium onion, sliced lengthwise and cut into strips
2 cloves minced garlic
3 1/2 cups (28oz can) whole tomatoes (I use diced), undrained, chopped
1 cup (8 oz) tomato sauce
2 tsp dried basil leaves
3 cups (8 oz) San Giorgio Mostaccioli Rigati, uncooked
1/2 lb chopped cooked chicken (I usually cut a raw chicken breast into bite sized pieces and brown, before sauteing the veggies)
Salt and pepper

In large saucepan over med. heat, heat oil; add mushrooms, green pepper, onion and garlic.  Cook, stirring frequently, 5 minutes or until tender. Add tomatoes with juice, tomato sauce, and basil.  heat to boiling.  Reduce heat; simmer 20 minutes, uncovered, or until sauce thickens.  Meanwhile, cook pasta according to package direcitons; drain. Add chicken to sauce, heat through.  Toss hot pasta and sauce. Makes 7 1-cup servings.