Chicken Pasta I

3 cups mostaccioli

3 skinless, boneless chicken breast halves

¼ onion, chopped

3 fresh mushrooms, sliced

2 tablespoons Italian seasoning

1 (14.5 ounce) can diced tomatoes

salt and pepper to taste

2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

Meanwhile, in a large lightly greased skillet over medium heat, cook chicken for about 15 minutes and remove from pan; cool and dice.

In a large skillet over medium heat, combine onion, mushrooms, Italian seasoning, tomatoes with juice, salt and pepper; cook until onions are translucent. Remove from heat and add chicken and pasta. Sprinkle Parmesan cheese on top; serve.