Italian Chicken and Pasta with Vegetables

Boil 6 cups of water in a large pot. Add 1 pound of penne pasta and cook according to package directions until al dente. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1.5 pounds of boneless, skinless chicken breasts, cut into 1-inch pieces, and sauté until browned on all sides.

Add 1 diced yellow onion, 2 cloves of minced garlic, and 1 cup of sliced carrots to the skillet. Sauté for 5 minutes, until the vegetables are softened.

Pour in 28 ounces of crushed tomatoes, 1 cup of chicken broth, 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, 1/4 teaspoon of red pepper flakes (optional), salt, and pepper to taste. Bring to a simmer.

Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

Stir in 1 cup of chopped zucchini and 1 cup of chopped bell peppers. Cook for another 5 minutes, until the vegetables are tender-crisp.

Add the cooked pasta to the skillet and toss to combine with the sauce. Cook for a few more minutes to heat through.

Serve hot, garnished with fresh parsley and grated Parmesan cheese, if desired.