1 1/2 pounds skinless, boneless chicken breast halves
2 tablespoons olive oil
1 cup Italian-style seasoning packet
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons dried oregano
1/2 cup diced onion
2 cloves garlic, minced
1/2 teaspoon dried basil
1 teaspoon dried sage
3 tablespoons all-purpose flour
2 teaspoons Italian seasoning
2 teaspoons dried oregano
1/2 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
2 teaspoons dried sage
2 teaspoons dried black pepper
1 teaspoon dried rosemary
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
1/2 cup chopped fresh mushrooms
2 teaspoons lemon zest
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
Place chicken in a large, heavy pot. Boil 8 minutes, or until chicken is no longer pink. Reduce heat to medium low. Cover pot and simmer until chicken is cooked through and juices run clear, about 10 minutes. Transfer chicken to the pot.
In a large bowl, combine olive oil, pasta, basil, oregano, onion, garlic, sage, flour, Italian seasoning, oregano, basil, sage, marjoram and parsley. Mix well. Return chicken to pot. Reduce heat to medium low and simmer until tender, about 10 minutes.
Stir chicken into tomato mixture. Cover heat and simmer 20 minutes, stirring occasionally, until chicken is cooked through and juices run clear, about 5 minutes. Stir in mushroom mixture, lemon zest, salt, basil, marjoram and parsley. Mix well and simmer 5 minutes more.