RIGATONI WITH CHICKEN, VEGETABLES AND TOMATO SAUCE

This is the last one from the low-chol cookbook, mostly because my fingers are tired. I have actually made this one, and it is delicious. It makes a lot, and tastes great cold as a kind of salad thing the next day.

2 cups uncooked rigatoni, preferably whole wheat
2 tablespoons canola or olive oil
2 cups broccoli florets
1 medium zucchini washed and sliced
1 small red pepper, washed and small diced
1 lb boneless chicken, cut into small pieces
3 cups high quality all-purpose tomato sauce (the stuff in jars - pasta sauce - not the stuff you put on hotdogs)
1/2 cup sliced fresh basil
2 cups shredded low fat mozzarella cheese

Firstly, have a large baking dish ready.
Cook rigatoni according to package instructions, then put return to pot and cover.
Heat 1 teaspoon oil in pan and add broccoli, zucchini and pepper and saute for 5 minutes. Add a little water to prevent sticking. Transfer to bowl with pasta.
Add remaining oil and saute chicken until cooked through. Add tomato sauce and stir until heated through.
Add to pasta bowl, and add basil. Mix carefully, then pour into baking dish. Put cheese over, and place under grill (broiler) until cheese is bubbly.