Roasted Zucchini, Chicken Breasts and Tomato Rigatoni

• Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top. Bake in the top of the oven until golden brown and cooked through, 16-18 min. **
• Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.
• Reserve 1/2 cup (1 cup) pasta water, then drain and return rigatoni to the same pot, off heat.

• Meanwhile, drain olives, then finely chop.
• Heat a large non-stick pan over medium heat.
• When hot, add 1 tbsp (2 tbsp) oil, then add crushed tomatoes, remaining Zesty Garlic Blend and 1/2 tsp (1 tsp) sugar. Bring to a simmer.
• Once simmering, reduce heat to medium-low. Cook, stirring occasionally, until sauce reduces slightly, 6-8 min.
• Stir in olives and as many chili flakes as desired.
• When veggies are done roasting, turn the oven to high broil.

• Add sauce and roasted veggies to the pot with rigatoni.
  Season with salt and pepper, then toss to combine (TIP: For a lighter sauce consistency, add some reserved pasta water, 1-2 tbsp at a time, if desired.)
• Transfer pasta to a lightly-oiled 8x8-inch baking dish (9x13-inch for 4 ppl).
• Top with plant-based mozzarella.

• Broil in the middle of the oven until plant-based mozzarella melts and begins to brown, 3-5 min. (TIP: Keep any eye on rigatoni so it doesn't burn!)
• Let roasted zucchini and tomato rigatoni stand for 5 min.

• While rigatoni rests, roughly chop parsley and thinly slice chicken.
• Divide roasted zucchini and tomato rigatoni between plates.
• Top with chicken.
• Sprinkle parsley over top.
• Sprinkle any remaining chili flakes over top, if desired. 

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top. Bake in the top of the oven until golden brown and cooked through, 16-18 min.**