Garden Pasta with Chicken

• 8 oz shell pasta
• 1 1/4 lbs chicken thighs
• 2 Tblsp oil
• 2 cloves garlic, minced
• 1 med. onion, diced, about 1/2 cup
• 1 can (14oz)whole tomatoes with juice, drained
• 1 small bunch broccoli, 8 oz, cut into small florets, about 2 c
• 1 small zucchini, sliced lengthwise and cut into 1/2 inch wide pieces, about 1 cup
• 1 small yellow squash, cut (sliced same as zucchini)
• 1 Tblsp dried oregano
• 1 Tblsp dried basil
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 oz shredded mozzarella cheese, about 1 c

Directions:

Cook pasta according to pkg directions. Drain; set aside.

Coat large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook, turning once, until no longer pink near bone, 8 mins per side. Remove; set aside.

In same skillet heat oil over medium heat. Add garlic; cook, stirring, 2 mins. Add onion; cook until golden, 10 mins. Add tomatoes, breaking them up with spoon; add broccoli, zucchini, squash, oregano, basil, salt and pepper. Cook until vegetables are tender, 10-15 mins.

Remove chicken from bones; cut into 2 inch strips.

In serving bowl combine chicken, veggies and reserved pasta.

Stir in cheese until melted.

Makes 6 servings

Source; Womans World