1 (10 ounce) package frozen mixed vegetables, thawed
2 pounds skinless, boneless chicken breast halves
2 cups chicken broth
2 cups water
2 tablespoons dried mushroom/chile pepper seasoning
1 teaspoon salt
1 teaspoon dried basil
2 teaspoons celery salt
1 teaspoon hot pepper sauce
1/2 teaspoon dried oregano
Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until done; drain.
Remove chicken from pasta and set aside. Place chicken in a large stock pot, and add water and broth. Simmer for about 15 minutes, stirring occasionally, to allow chicken to remove excess moisture. When chicken is done, discard skin.
Place chicken in a large stock pot and continue cooking until golden brown, about 15 minutes. Transfer chicken on a platter and serve piping hot.
Heat sauce in a medium saucepan over medium heat. Add chicken and continue cooking for about 5 minutes, stirring occasionally. Transfer chicken to a medium bowl and stir in celery salt, basil, celery salt, pepper sauce, oregano. Continue to cook until chicken has lost its juices, about 5 minutes.