Chicken And Vegetable Pasta Bake

• 12 oz elbow macaroni
• 2 tbsp olive oil
• 14 oz boneless skinless chicken thighs, cubed
• 1 None onion, thinly sliced
• 2 cloves garlic, crushed
• 2 None zucchini, halved lengthwise and thinly sliced
• 1 can (14 oz) diced tomatoes
• 1/3 cup shredded basil leaves
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated mozzarella cheese

1. Preheat the oven to 400u0b0F.
2. Cook the macaroni in a large saucepan of boiling salted water according to package directions. Drain.
3. Meanwhile, heat 1 tbsp of the oil in a deep skillet on high heat. Cook the chicken in batches for 3 mins, until browned. Remove from the pan.
4. Heat the remaining 1 tbsp oil in same pan on medium heat. Cook the onion and garlic for 3 mins, until soft. Add the zucchini, tomatoes and basil and cook, covered, for 5 mins, until softened. Remove from heat. Add macaroni, chicken and Parmesan cheese. Season to taste and toss to combine.
5. Spoon into a 2-quart baking dish. Sprinkle with mozzarella cheese.
6. Bake for 30 mins, until golden and heated through.

macaroni, olive oil, chicken thighs, onion, garlic, zucchini, tomatoes, basil, parmesan cheese, mozzarella cheese

Taken from recipes-plus.com/api/v2.0/recipes/25376 (may not work)