Cheap, quick Chicken Parm

Hmmm, it's been quite a while, hasn't it? Anyway, Chicken Parm is what brings us here today; a single-serving, cheap, and easy version of this great dish.
I'll edit it to make it more presentable later (if I remember).

1 breaded, frozen chicken patty

1/4 cup canned, diced tomatoes
1/8 cup tomato paste
1/8 cup mushrooms (canned or fresh, both work fine)
1/8 cup pepper and onion mix (see the recipe down the way, I use this stuff a lot)

Pinches of Cumin seed and Fennel seed (I use whole so I can toast the seeds for better flavor, but pre-ground will do just fine)
Pinches of Crushed Red Pepper, Paprika (I use smoked paprika, but you don't have to), Granulated Garlic, Onion powder, Basil Leaves

1/4 cup Shredded Mozzarella

Salt and pepper to taste

1. Turn on your oven's broiler, and toast the Cumin and Fennel if you're using whole seeds, otherwise disregard this step.

2. Saute the peppers, onions, and mushrooms (add the mushrooms later if your peppers and onions are frozen; once they've thawed in the pan should be fine), add a little salt and pepper to this. Continue until you have some color on the vegetables.

3. Add tomatoes, tomato paste, and spices with a little more salt and pepper, and stir. Turn down the heat and simmer for a couple minutes (2-5).

4. Cook the chicken patty according to the package directions.

5. Place patty in a baking dish, pour sauce over the top with cheese. Bake until the cheese has started to turn golden brown in spots.

6. Serve over a side of pasta, and possibly some vegetables on the side.