In a 5 quart dutch oven, fill 3/4 full of water, bring to a boil. Cut chicken into bite size pieces. Slice mushrooms set aside, open and drain tomatoes, set aside. In a 12inch skillet, add olive oil, brown chicken on medium high heat until no longer pink, around 5 minutes.

In the dutch oven add pasta. Cook as directed 8-12 minutes. In skillet after chicken is finshed add mushroom, tomatoes, and garlic. saute' for 8 minutes, then simmer until pasta is finished.

When pasta has cooked, drain. Top with the chicken mixture. Can add freshly grated parmesan.

Parmesan cheese not included in nutrient analysis.