In a large, deep, coverable pan, sauté onion and garlic with 1-2 tbsp olive oil on medium high heat with a pinch of salt and pepper for 2-3 minutes until onions become translucent.
Sauté cubes of chicken and mushrooms for about 3 minutes until browned.
In same pan, add chicken broth, 1 cup red wine, Worcestershire sauce, butter, My Leaning Tower Italian Blend or substitute spices, ½ tsp of pepper. Bring to a boil, then cover, lower heat to medium low and simmer for 10 minutes.
Add pasta and stir to prevent sticking. Cover and let simmer (make sure liquid is still simmering and bubbling or pasta won't cook) for 8-10 minutes. Add the vegetables and cover for another 2 minutes. Salt to taste.
Stir and serve with parmesan cheese.