Rachael's Quick Chicken Cacciatori

I dusted off one of my 30 Min Meals cookbooks and cooked up something quick easy and yum-o for dinner last night. Of course I cannot just use a cook book, it is a guide for me, I add, subtract and make each recipe my own. I think RRay does the same thing, as this recipe from the website is not the same as in her book. I am posting my changes as well. It is worth heating up the stove!

Quick Chicken Cacciatori

1 1/4 pounds boneless, skinless chicken breast (3 pieces) or, 1 package boneless, skinless chicken thighs, if you prefer dark meat ( I used about 8 tenderloins - you know, the frozen ones at a supercenter, the original recipe called to rub them with balsamic vinegar - you should do this step!)
Salt and freshly ground black pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil (or more)
1/2 teaspoon crushed red pepper flakes ( I left it out for the kids, and added it as a topping for the adults )
2 portobello mushroom caps, halved crosswise and thinly sliced ( I used an 8 ounce package of baby portobellos)
4 cloves garlic, crushed and minced (BIG CLOVES)
1/2 cup beef broth or stock (The original recipe didnt call for this? Wish I had known! I used pasta water)
1 (28-ounces) can crushed tomatoes (I used an organic fire roasted brand)
A handful flat-leaf parsley, chopped (yes, my daughter missed the basil on the first tasting so I added a handful of that as well)
1 pound egg ribbons or egg fettuccini, cooked to al dente (ewww! I used angel hair )
Crusty bread and grated Parmigiano or Romano, for passing (Of Course!)
(**RED WINE)

Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.
Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese.

**Used with Caution, sorta