Chicken Cacciatore

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast halves
• 2 1/2 cups (8 ounces)sliced cremini mushrooms
• 1 medium zucchini
• 1 medium carrot
• 1 cup chopped onion
• 2 cloves garlic
• 1 can (14.5 ounces)diced tomatoes
• 2 tablespoons capers
• 2 tablespoons chopped fresh oregano leaves
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 package BUITONI Refrigerated Linguine (9 oz.)

HEAT 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken; brown on both sides. Remove from skillet.

HEAT remaining tablespoon oil in skillet. Add mushrooms, zucchini, carrot, onion and garlic; cook, stirring frequently, for 8 minutes or until vegetables are browned. Stir in tomatoes and juice, capers, oregano, salt and pepper. Return chicken to skillet; spoon sauce over chicken. Reduce heat to medium-low; cover. Cook for 15 minutes or until chicken is cooked through.

WHILE chicken is cooking in sauce, prepare pasta according to package directions. Drain; layer on serving platter. Remove chicken from sauce and slice. Spoon sauce over pasta and layer chicken slices over top.