2 796-mL cans
, cut up with kitchen shears
SPRINKLE chicken thighs with 1/2 tsp salt. Season with fresh pepper. Heat an extra-large non-stick frying pan over medium-high. Add 1 tbsp olive oil, then chicken. Cook until golden, 2 to 3 min per side. Transfer to a plate.
ADD remaining 1 tbsp olive oil, then onion, bell peppers, mushrooms and garlic to pan. Cook until onion and mushrooms are soft, 7 to 10 min. Add cut up tomatoes to pan along with thyme leaves, rosemary and remaining 1/2 tsp salt. Return chicken and any juices to the pan.
BOIL, then reduce heat to medium-low. Simmer, uncovered, until chicken is tender and sauce is slightly thickened, about 20 min.
COOK pasta, following package directions but omitting salt, 8 to 10 min. Use a fork to pull chicken into chunks. Reserve half of chicken mixture for Tomato, chicken and rice soup. Combine remaining chicken mixture with rotini and sprinkle with parsley.