Boil the pasta as per the directions on the pack, drain and transfer to a large bowl.
Melt the butter in a pan and add the onion, peppers, salt, pepper and red wine vinegar.
Cook until the veggies become soft and golden brown. Transfer to the bowl with the pasta.
In the same pan heat the olive oil and add the sliced chicken.
Season the chicken with the Italian seasoning, salt, and pepper. Stir until no longer pink in the center.
Transfer the chicken to the bowl with pasta and the veggies.
In a large pan melt the butter and add the flour. Whisk for a few minutes until well mixed.
Gradually add the milk whisking constantly to prevent lumps and the sauce becomes smooth.
Add the shredded provolone and simmer for 3-4 minutes whisking at times.
Season with salt and black pepper.
Pour the sauce into the bowl with the pasta, veggies, and chicken.
Toss well so that all the filling is coated with the sauce.
Spray a 13x9 inch pan with non-stick spray and transfer the mixture to the pan.
Add the provolone slices over the top and bake in a 350-degree oven for 20-25 minutes and the cheese is golden brown.
Garnish with chopped parsley and serve at once.