One-Pot Chicken Pasta

1 lb (0.5 kg) ground chicken

1 lb (0.5 kg) boneless, skinless chicken thighs

3 cloves garlic, minced

1 onion, chopped

2 tsp (10 mL) oregano, dried

2 tsp (10 mL) basil

2 zucchini, small, chopped

7 fl oz (210 mL) pasta sauce, spicy

3 cups (750 mL) milk

2 tbsp (30 mL) balsamic vinegar

1 tsp (5 mL) salt

1 tsp (5 mL) pepper

1 tsp (5 mL) hot pepper sauce

3 cups (750 mL) whole wheat macaroni

1 1/2 cup (375 mL) mozzarella cheese, shredded

1 If using chicken thighs, chop into bite size pieces.
2 In a large pot over medium high heat, stir in chicken, garlic, onion and herbs until chicken is no longer pink
3 Stir in zucchini, pasta sauce, milk, vinegar, salt, pepper, hot pepper sauce and pasta. Bring to a boil, scraping up any browned bits from the bottom of the pan.
4 Reduce heat, cover and simmer, stirring occasionally to prevent sticking, for 18-20 minutes or until the pasta is tender. If the mixture is getting too thick, stir in up to ½ cup (125 mL) of hot water
5 Serve topped with shredded cheese.