Chicken And Vegetable Pasta Bake - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 400\u00b0F.
Cook the macaroni in a large saucepan of boiling salted water according to package directions. Drain.
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.
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.
Spoon into a 2-quart baking dish. Sprinkle with mozzarella cheese.
Bake for 30 mins, until golden and heated through.