Chicken pasta recipe wanted

Ok, I've got some chicken breast meat, I've got some pasta shapes. I usually do some kind of chicken and mushroom sauce but want to do something different. Anyone got an easy and tasty chicken and pasta dish that doesn't take long to prepare?
Need for dinner tonight and need to start cooking in about 7 hours from time of this posting.
Cheers,
Sue

Chicken Breasts with Pasta:

3 or 4 Boneless, skinless chicken breast halves depending on size
Granulated garlic and freshly ground white pepper
¼ lb Favorite mushrooms sliced
1 Onion chopped
2 T EVOO
10 ½ oz Tomato Paste (more or less)
1 Qt Chicken stock
1 tsp nice Italian seasoning (Penseys for example)
½ lb Pasta of choice
Minced parsley

Cut chicken breast into cubes and season with garlic and pepper. Sauté mushrooms in oil in a three or four quart Dutch oven, and reserve them in a large bowl. Cook onion in oil and reserve separately. Stir fry chicken in oil or add more if necessary, and add to mushrooms. Pour all fat out of pan and deglaze with all of the chicken stock. Add tomato puree, onions, Italian seasoning, and pasta. Bring to boil, cover, and simmer until pasta is done and absorbs most of stock (10-15 minutes or so). Add chicken and mushrooms, and warm through. Sprinkle with parsley and serve with grated cheese on the side.

Cheers, Carl

I posted this a few years ago and updated the recipe in reply to a post by Linda. http://www.wineloverspage.com/forum/village/viewtopic.php?t=6524
It does use mushroom though.

CHICKEN SCALOPINE

4-8 tablespoons butter, divided (butter is important – do not substitute margarine)
12 oz sliced fresh mushrooms
6-8 boneless, skinless chicken breasts, pounded flat to about 1/2 inch
2-3 bunches of thin sliced green onions
1 cup chicken stock (home made, prepared or reconstituted stock is much better than bouillon cubes)
1/2 bottle dry white wine
1 cup heavy or whipping cream
Salt & pepper to taste

1. Melt 2 tablespoons of butter in large non-stick frypan. Sauté mushrooms until tender and any liquid has evaporated for pan; set aside.
2. Turn up heat on burner and melt 2 more tablespoons butter in same frypan. Depending on the heat of the burner, a bit of olive oil can be added to prevent the butter from burning (a hotter frying pan helps with the browning). Cook chicken breasts on both sides until golden brown (this browning is important, as it adds to the color and flavor of the sauce); remove from pan; set aside. Repeat this as necessary, depending on the size of the pan and number of chicken breasts.
3. Add sliced green onions to pan and sauté until tender.
4. Add wine to pan, bring to boil, stirring to de-glaze the pan and dissolve the golden brown crusties that formed when cooking the chicken.
5. Add chicken stock and stir-cook until mixture is reduced by half. Add cream to pan. Cook and stir until slightly thickened. Add salt and pepper to taste. Return mushrooms and chicken to sauce in pan. Reheat to serving temperature.

Serve over pasta (angel hair, spaghetti or linguini).
Accompany with the same or similar wine used to cook with.
Makes 6 to 8 servings.

Thanks for your help, guys. What I ended up making was closest to Carl's suggestion but I parboiled the pasta (bow ties) first, then finished it off in the oven (using only a cup of stock and a can of tomatoes) with gorgeous fattening cheese on top.

Howie - thanks for your idea. I'd like to do this one when I have a bit more time. BTW - I always use real butter.
Do you recommend any particular wine to cook with? I usually have some riesling on hand, although with the cream and the mushrooms, I'd prefer to drink a chardonnay or a pinot gris as an accompaniment.

Cheers,
Sue

Sue, actually, the reason for specifying real butter is because I gave the recipe to my future D-I-L and she made it for me using margarine and the difference was noticeable, so that's why I specified it in the recipe - for her, not the foodies here. Chardonnay is my preference for this dish, both for cooking and pairing, but I've used other dry whites (my homemade Vidal, Seyval and Cayuga) and they've worked well.