Cook pasta according to package
directions, drain, and set aside.
Heat 1 tablespoon of the olive oil
in a skillet over medium-high heat. Sprinkle the salt and 1/8 teaspoon of the black
pepper on the chicken, then cook for 5 minutes or until center of chicken is no longer
pink. Remove chicken from skillet and keep warm.
Add remainder of the olive oil to
skillet, along with the garlic, mushrooms, and onions. Stir-fry until onions are just
Pour in broth and wine, then bring
to a boil. Reduce heat to medium-low and simmer uncovered until liquid is reduced
about half, stirring occasionally (about 5 to 10 minutes).
Remove skillet from heat. Add the
pasta, chicken, tomatoes, basil, and oregano; toss to coat. Sprinkle with Parmesan