2 medium size zucchini cut in cubes
4 boneless chicken breasts cut into small chunks
2 tablespoon olive oil
4 fresh basil leaves
1 lb green beans cut (I used canned this time usually boiled fresh beans are the best!)
1 large can whole tomatoes or 1 lb fresh plum tomatoes (That's what I used) put through food processor to leave some small chunks
1/2 cup red wine (I used Burgundy)
1 clove minced garlic
1/2 teaspoon each oregano, parsley, basil , (we like extra garlicky flavor, so I also add garlic powder too)
salt and pepper to taste
1/4 teaspoon red pepper flakes
1 cup whole milk or low fat mozzarella
1/2 cup Parmigiano Reggiano cheese
Heat oven to 375 degrees.
Prepare pasta to cooking instructions, reduce the cooking time 3 minutes.
In a large fry pan, add olive oil, minced garlic and brown chicken on both side, add squash, beans. Saute' for 4 to 5 minutes more. Add tomatoes, wine, herbs all seasoning. Cover and cook for 30 minutes. Transfer pasta to a baking dish. Top with half pasta half sauce, cheeses, repeat again. Bake uncovered with optional mozzarella for around 30 minutes and serve topped with more grating cheese.