Pre-cook pasta to Al Dente and set aside. Things move fast in the first steps so its good idea to have everything chopped and measured ready to go.
Toss chicken in flour to coat. Heat butter in a heavy bottomed pot. Once melted turn heat up to medium high and put chicken in.
Cook chicken quickly browning in the flour/butter. Once browned removed promptly from pot and set aside and immediately put onions, peppers, carrots, and other veggies in. Including the mushrooms and tomatoes.
Saute for couple minutes then Add in tomato paste and spices and everything will start to caramelize a little bit.
Saute for a several minutes, then deglaze the pot with the white. Making sure to scrap up all the yummy brown bits from the pan.
Let the wine cook down for a couple minutes, once the sizzling calms down. Add in stock and tomato sauce.
Bring to a boil and add back in chicken.
Turn down heat and simmer for 20-30 minutes
Add pasta 5 minutes before serving (it will swell in the broth)