Rustic Italian Bowls

• 12 ounces whole grain rotini pasta (or pasta of your choice)
• 1 teaspoon olive oil
• 1/4 teaspoon red pepper flakes
• 1 small onion, halved, sliced
• 1 small red bell peppers or 1 small yellow bell pepper, cut into thin 1-inch strips
• 1 small zucchini, cut in half lengthwise, then into 1/4 inch slices
• 1 (23 ounce) jar tomato basil pasta sauce (use a thick and hearty basil tomato style-sauce)
• 3 cups lightly packed baby kale and spinach (can sub Swiss chard, kale, all spinach or any combo, etc.)
• 3 1/2 cups cooked sliced chicken (can sub other protein of choice)
• 8 ounces grape tomatoes, halved (multicolored works well)
• 6 ounces mini fresh mozzarella balls
• 12 pepperoncini peppers, stemmed, thinly sliced

1. Cook pasta as directed on package, omitting salt; keep warm.
2. Heat oil and red pepper flakes in medium non-stick skillet on medium-high heat. Add onions; cook 3-4 minute or until softened, stirring frequently. Add peppers and zucchini; cook 3 minute or until vegetables are crisp-tender.
3. Warm sauce in same pot on medium heat. Stir in greens and cook just until wilted. Stir in cooked pasta. Divide mixture among 6 serving bowls.
4. Top evenly with vegetable mixture and remaining ingredients.
5. All that's need is a side of garlic bread.

grain rotini pasta, olive oil, red pepper, onion, red bell peppers, zucchini, tomato basil pasta sauce, baby kale, chicken, grape tomatoes, mozzarella balls, pepperoncini peppers

Taken from www.food.com/recipe/rustic-italian-bowls-534058 (may not work)