If using chicken thighs, remove skin, bones, and cut into chunks.

In a pan on medium heat, add about two tablespoons of olive oil.

Once heated, add chicken into the pan, cooking for about five minutes, until it's cooked about half-way through.

Remove chicken, and add onion into the pan, adding more olive oil if necessary.

Saute onions until they begin to turn translucent (about five minutes), then add in the bell pepper and mushrooms, cooking until softened (5-8 minutes).

Add in italian seasoning, and oregano to taste, along with the minced garlic, stirring to mix with other ingredients.

Add a can of diced tomatoes and 1/2 a cup of chicken broth, bring to a boil, then reducing heat until liquid is simmering, add your chicken back into the pan, along with a few pinches of flour to thicken the liquid and cook for about 15-20 minutes until liquid has reduced into a sauce like consistency.

While your sauce is reducing, cook pasta according to package directions, top with chicken cacciatore and enjoy!

Feel free to sprinkle on some fresh parmesan cheese and garnish with parsley if you're feeling a little fancy. I know I was!