In a medium bowl add the sauce ingredients together.
Stir to blend.
Add water the the large pot, bring to a boil and add the pasta. Check the box for timing on cooking the pasta.
Remove the pot from the heat one minute short of the length of time listed on the box.
Drain the pot but do not rinse.
In the second bowl blend the dry ingredients (flour, breadcrumbs,Parmesan cheese, salt, and pepper) together. Set aside.
Whisk the eggs in the third bowl.
Line the breadcrumb mixture bowl next to the whisked egg bowl.
Dredge each piece of chicken in the breadcrumb mixture, next into the whisked eggs, and back to the breadcrumb mixture for a second time.
Transfer each piece of coated chicken to a tray. Set aside.
Put the skillet on medium heat, add butter. Add the bell peppers, onion, garlic, and mushrooms to the melted butter. Cook the veggies until they begin to brown about 3-5 minutes. (Do not let the vegetables to break down.)
Transfer the cooked veggies to a bowl. Set aside.
Heat the oil in the skillet. Cook the chicken for 3-5 minutes on each side. (The chicken will be crispy and a golden brown)
Transfer the cooked chicken to a plate.
Drain the oil.
Return the pasta and veggies to the skillet.
Add the sauce mixture to the skillet. Stir to mix.
Let the sauce thicken stirring for 3-5 minutes.
Slice the chicken while watching the sauce, veggies, and pasta.
Add the pasta and veggies to individual serving plates.
Top with the sliced chicken on each plate.
Garnish with chopped to parsley and additional Parmesan cheese.