Put large pot of water on to boil for to cook the pasta. At rolling boil, add linguini and boil until cooked. Do not cover. Do not overcook. Drain as soon as pasta is cooked.

Thaw chicken pieces in large bowl of hot water. Cube chicken. Season with 3 tbsp of Worcestershire sauce, 3 tbsp garlic, 1 tbsp garlic powder, 3 tbsp Italian seasoning, 1tbsp dried red pepper, 1 tsp salt , 3 tbsp oregano, 1 tbsp thyme and 1 tsp black pepper. Mix until all chicken pieces are coated well. Let sit for about 5-10 mins. Saute chicken in 5 tbsp of hot canola oil until cooked but not tough.

Saute 1 chopped onion and cubed vegetables in 2-3 tbs of hot canola oil, preferably in a wok. Add 3 tsp minced garlic, 2 tbs basil, 2tbs oregano and stir occasionally until cooked, yet firm. Pour pasta sauce into pot and add cubed mozzarella cheese and cooked chicken. Simmer until dinner time. Serve with salad.

Garnish plates with parmesan and parsley.