1 onion, chopped
1 pound tomatoes, chopped
1 (10 ounce) can sliced mushrooms
1 cup chopped green bell pepper
1 cup chopped green bell pepper
2 tablespoons olive oil
2 (6 ounce) cans tomato paste
1 (6 ounce) can tomato paste with juice
2 tablespoons dried oregano
1 teaspoon dried marjoram
2 teaspoons dried basil
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon paprika
1 pinch salt
1/4 teaspoon dry mustard
1 small cube chicken bouillon
1 1/2 tablespoons dry mustard
Cut onion into thick slices; drain into a large bowl. Stir in tomatoes, mushrooms, green bell pepper, green bell pepper, olive oil, tomato paste, tomato paste with juice, tomato paste with oregano, marjoram, basil, oregano, marjoram, basil, paprika, salt, dry mustard, chicken bouillon cube, dry mustard. Mix together, cover and let stand overnight at room temperature.
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.
Meanwhile, in a large skillet, heat pasta and vegetables over medium heat. Toss to coat and cook until thickened, about 10 minutes. Transfer to serving dishes.
Place chicken and tomato chunks (reserving 4 to 6 of the tomato juice) on top of pasta and vegetable mixture. Top with remaining tomato juice, tomato paste with oregano, marjoram, basil, oregano, marjoram, basil, paprika, salt and crushed pepper. Serve immediately. Garnish with chicken bouillon cube, if desired.