Mediterranean Chicken and Pasta

My Mom was the "Casserole Queen" and this was one of our family favorites.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 2  tablespoons olive oil
• 2  lbs chicken thighs
•  salt and pepper
• 1  onion, chopped
• 2  garlic, chopped
• 1⁄4 lb mushroom, sliced
• 1  zucchini, cut in half, then sliced
• 1  red pepper, sliced
• 28  ounces tomatoes
• 2  tablespoons red wine vinegar
• 1  teaspoon basil
• 1  teaspoon oregano
• 1⁄4 teaspoon thyme
• 2  cups corkscrew macaroni
•  tomato juice (optional)

Directions

1. In a skillet, brown chicken pieces on all sides. Season with salt and pepper. Remove from heat.
2. Reduce the heat and saute onion, garlic, mushrooms, pepper zucchani in the juices for 3 minutes.
3. Stir in tomatoes, breaking them up into small pieces. Add spices and bring the mixture to a boil.
4. Return the chicken pieces and cover cooking gently for 15 minutes.
5. Add the pasta, making sure the liquid covers the pasta. Cover the skillet and simmer on low for 10 minutes or until the pasta is cooked. Add tomato juice if the mixture becomes dry.