In stockpot or large saucepan over high heat, bring water to a boil. Add pasta. Stir. Return to a boil. Boil until al dente, 10 to 12 minutes.

Drain pasta. Rinse with cold water and drain again. Set aside until ready to use.

Preheat a large sauté pan over medium heat.

Coat chicken with cooking spray. Cook chicken 5 minutes. Turn chicken over. Cook until internal temperature reaches 165°F and juices run clear, 4 to 6 minutes. Transfer to a cutting board and dice.

In the same sauté pan over medium-high heat, heat oil. Add mushrooms, green pepper, onion, and garlic. Sauté until vegetables are tender-crisp, 2 to 3 minutes.

Add chicken and cook until heated through, 2 to 3 minutes.

Add pasta, spaghetti sauce, vinegar, and crushed red pepper. Mix well and cook until heated through, 5 to 8 minutes.

Sprinkle with parsley and parmesan cheese and serve hot.