Heat the oil in a large skillet. Season the chicken with salt and pepper to taste and cook over medium-high heat until brown, about 4 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the bell peppers, prosciutto, and cook for 5 minutes, until the ham is crisp. Add the garlic and cook for a minute more.
Add the tomatoes together with all the juice, wine, thyme, oregano. Return the chicken to the skillet. Add the broth and bring to a boil. Reduce the heat and simmer, covered, for 20-30 minutes, until the meat is cooked through.
In the meantime, cook the spaghetti according to the package directions.
When the chicken is cooked, remove it from the skillet and shred it. Return back to the skillet. Stir in the parsley and add the cooked spaghetti. Toss until coated. Enjoy!