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1 pound skinless, boneless chicken breast, cut into bite-sized pieces1 teaspoon dried oregano½ teaspoon dried basil¼ teaspoon crushed red pepperCooking spray2 cups sliced cremini mushrooms¾ cup prechopped bell pepper1½ cups tomato-basil pasta sauce¼ cup dry red wine¼ teaspoon salt¼ teaspoon black pepper½ cup (about 2 ounces) shaved Parmigiano-Reggiano cheese2 tablespoons thinly sliced fresh basilHeat a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with oregano, dried basil, and red pepper. Coat pan with cooking spray. Add chicken to pan; sauté 2 minutes or until lightly browned, stirring frequently. Add mushrooms and bell pepper to pan; sauté 5 minutes. Stir in pasta sauce and wine; bring to a simmer. Cover, reduce heat, and simmer 10 minutes. Stir in salt and black pepper. Sprinkle with cheese and fresh basil.
