Directions

1. Cook pasta al dente according to package directions; drain.
2. Meanwhile, sprinkle cutlets with 1/4 teaspoon each of the oregano and the garlic?herb seasoning. In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add cutlets; cook 2 to 3 minutes per side or until lightly browned. Remove cutlets from skillet; set aside.
3. For the sauce, in the same skillet heat remaining 1 tablespoon oil over medium heat. Add onion, bell pepper and garlic; cook 1 minute. Add mushrooms; cook 1 minute. Stir in tomatoes, broth, and remaining 1/2 teaspoon oregano and 1/4 teaspoon seasoning. Simmer, covered, 5 minutes.
4. Return cutlets to skillet; spoon sauce over cutlets. Cook 2 to 3 minutes or until heated through. Serve cutlets and sauce over hot pasta.