Herby Chicken Pasta Bake

I love pasta dishes loaded with veggies, cheese, and flavor.  This dish combines chicken, a marinara sauce homemade and packed with herbs, zucchini, fresh mozzarella, and is topped with shredded cheeses. You can alternate the zucchini for chopped spinach if you prefer.

Ingredients:

1-2 chicken breasts diced

1 tablespoon dried basil or Italian seasoning

1 zucchini shredded

¼ cup parsley diced

½ cup basil diced

2 cans diced tomatoes with basil

8 ounces tomato sauce

8 ounces chickpea pasta (I used mini shells)

1 cup pasta water

8 ounces thinly sliced fresh mozzarella cut into quarters

½ cup shredded parmesan

1 cup shredded mozzarella

Directions:

1. Add chicken to a large nonstick pan and sprinkle with dried basil.  Cook on medium stirring often until the chicken is almost done.
2. Meanwhile bring a large pot of salted water to boil.  Cook pasta according to package directions.
3. Add diced tomatoes, tomato sauce, shredded zucchini, basil, and parsley and stir often.
4. Drain pasta reserving 1 cup of pasta water to add to the dish.
5. Add pasta and water to the skillet and mix in.
6. Add the sliced mozzarella and mix to combine.
7. Transfer mixture to a 9×13 baking dish.
8. Top with shredded parmesan and mozzarella.
9. Bake for 20-30 minutes at 350 if cooking immediately.  Bake for 45 minutes until mixture is heated through and bubbling if cooking after refrigerating.
10. Let stand for 5 minutes before serving.
11. Enjoy!