Makes 4 servings.

Ingredients

• 1 to 1-1/2 lb boneless, skinless chicken thighs or breasts, diced or whole (alternative: use 4-6 pieces of bone-in chicken pieces), seasoned with salt and pepper to taste
• 8 oz sliced mushrooms
• 1 bottle Mesa de Vida Mediterranean inspired cooking sauce
• 1 14.5 oz can diced tomatoes
• Salt to taste
• 12-16 oz hot cooked pasta 
• Optional: grated parmesan cheese for topping

Directions

• Heat a skillet over medium-high heat. When hot add a bit of healthy oil/fat of your choice to coat the skillet (or oil the chicken itself when seasoning), then add the chicken pieces to the skillet. Cook until golden brown on all sides, but not cooked through. 
• Push the chicken to the side of the skillet and add the mushrooms to the other side. Stir and cook until any liquid released from the mushrooms evaporates, about 5 minutes. Stir the chicken and mushrooms together, and continue to cook until any liquid has fully cooked off. 
• Stir in the Mesa de Vida Mediterranean inspired cooking sauce, stir and cook about 30 seconds. Add the canned diced tomatoes and salt to taste.
• Bring to a simmer, cover and lower the heat to low. Cook until the chicken is fully cooked through (about 10 minutes for diced chicken, up to 30 minutes for bone-in chicken pieces). Meanwhile, cook your pasta according to package directions. 
• Serve the saucy chicken over the pasta and add parmesan cheese if desired. Enjoy!