Rustic Italian Bowls - cooking recipe

Ingredients

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

Preparation

Cook pasta as directed on package, omitting salt; keep warm.
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.
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.
Top evenly with vegetable mixture and remaining ingredients.
All that's need is a side of garlic bread.