Whole Wheat Pasta Bake

• 2 cups uncooked whole wheat spiral pasta
• 1/2 pound boneless skinless chicken breasts, cubed
• 3 tablespoons butter, divided
• 1 medium zucchini, chopped
• 1/4 cup chopped onion
• 2 tablespoons all-purpose flour
• 1-1/2 cups half-and-half cream
• 3/4 pound process cheese (Velveeta), cubed
• 1/2 teaspoon Italian seasoning
• 1 cup dry whole wheat bread crumbs
• 3 tablespoons butter, melted
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm.
2. In the same skillet, saute zucchini and onion in remaining butter. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese and Italian seasoning until cheese is melted; add chicken.
3. Drain pasta; add to cheese mixture. Transfer to a greased 8-in. square baking dish. In a small bowl, combine the bread crumbs, butter, Italian seasoning and salt; sprinkle over top. Bake, uncovered, at 350u0b0 for 10-15 minutes or until heated through and topping is golden brown.

whole wheat spiral pasta, chicken breasts, butter, zucchini, onion, flour, cream, cheese, italian seasoning, whole wheat bread crumbs, butter, italian seasoning, salt

Taken from www.tasteofhome.com/recipes/whole-wheat-pasta-bake/ (may not work)