In 5-quart saucepan over medium-high heat, heat oil; add chicken. Cook until browned, about 10 minutes; remove from pan and set aside. Add mushrooms, onion, garlic, bay leaf, rosemary and salt.
Cook 5 minutes or until mushrooms are tender, stirring occasionally. Add tomatoes with juice and tomato sauce; heat to boiling. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Meanwhile, cook pasta according to package directions. Add reserved chicken to sauce; heat through. Discard bay leaf. Toss hot pasta and sauce; serve with chopped fresh parsley, if desired
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