1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper
2 cups sliced cremini mushrooms
3/4 cup chopped bell pepper
1 1/2 cups tomato-basil pasta sauce
1/4 cup dry red wine
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (about 2 ounces) shaved Parmigiano-Reggiano cheese
2 tablespoons thinly sliced fresh basil
Heat 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; saute 2 minutes or until lightly browned, stirring frequently. Add mushrooms and bell pepper to pan; saute 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.