In shallow dish or resealable plastic bag, combine olive oil, bay leaves, Italian herbs, garlic, salt and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
Preheat oven to 190 C / Gas 5. Remove chicken from refrigerator and cut into 1.25cm pieces. Cook in large frying pan, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli and mushrooms into frying pan and allow to simmer until tender, about 5 minutes.
While vegetables are cooking, bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and add chicken mixture and pasta sauce. Stir. Pour mixture into 20x30cm baking dish. Top with grated cheese.
Bake in preheated oven for 20 minutes or until cheese is melted. Serve.