Spring has SPRUNG- Pasta!

For all you east coasters who've had such a rough winter, here's a little veggie pasta to put a spring in your step!  (I know, I'm getting a little ahead of myself, zucchinis don't really arrive until Summer, but I do love them!)  Feel free to substitute any spring veggies from your local farmers market.

A Springtime Inspired Pasta Recipe:

1/2 a box of Rice Pasta (spaghetti or angel hair)- (I prefer 2 Packages of House Tofu Shirataki, if you can find it)
2 Boneless Skinless Chicken Breasts- Salted and peppered
1 medium sized Zucchini- sliced into 1/4 rounds
1 small Sweet onion- diced
1/2 lb of Grape tomatoes
1 tsp of capers
1-2 tbsp of italian parsley- chopped
1-2 tsp of marjoram and basil- dried

1/3 c of EV Olive Oil
4 tbsp of balsamic vinegar

1. Preheat the oven to 350 degrees F. 
2. Bring a large pot of water to a rolling boil for the pasta.  
3. Season the chicken, and toss the breasts onto a hot frying pan, and sear the breasts, flipping after about 5 minutes. 
4. After prepping the veggies, throw them all into another hot saute pan (an oven safe pan for this task!).  Season with salt, pepper, herbs (fresh + dried), red pepper flakes, EVOO and the balsamic vinegar!  Saute for about 5 minutes (while the chicken is on the 2nd side)
5. THEN, here's the magic- toss the chicken breasts into the veggie mix, and put it all into the oven!
6. Roast the veggies and chicken until the zucchini browns and softens, and the chicken is cooked through.  This should be about another 10-12 minutes.  
7. Meanwhile, toss the pasta in the water and prepare as instructed on package. 
8. Once veggies and chicken are ready, toss them atop the pasta- and serve with some fresh italian parsley or basil!