Easy Summer Veggie Pasta

Printed from Jenn's Food Journey, adapted from Cook's Country

10 oz ziti pasta
1 zucchini, halved lengthwise and sliced 1/4" thick
1 yellow pepper, thinly sliced
1 1/2 cups cherubs or grape tomatoes, halved or quartered
3 Tablespoons Boursin garlic and herb cheese
1 cooked chicken breast, cut into bite size pieces
salt and pepper

Cook pasta according to package directions. Drain, reserving 1/2 cup of pasta water; set aside.

Spray a non-stick pan with cooking spray. Over medium (or medium low) heat, add the zucchini and saute for 2 minutes. Add the yellow pepper and continue sauteing another 2 minutes. Add the cherry tomatoes and let cook another 2-3 minutes or just until the tomatoes are heated through. Remove from heat and add to cooked pasta along with the cooked chicken. Stir in the cheese. Toss to combine. If pasta is too dry, add reserved pasta water. Serve with warm crusty bread and enjoy!