In a large ziplock bag add the chicken pieces and all the marinade ingredients and toss all around to combine. Place in the refrigerator for at least 30 minutes - I did mine for 2 hours.
Next, in a saute pan on low heat add the pine nuts and toast until lightly brown and then take out and set aside.
Meanwhile, cook the chickpea pasta to package instructions - rinse and drain - set aside.
In the same large sauce pan add 1 TBSP of the olive oil and the chopped onion with a pinch of salt and cook about 5 minutes.
Next, add in the chicken that has been marinating and cook for about 5 minutes but not all the way through.
Next, add in the chopped zucchini and season it with salt and peeper and add in the parsley and basil and cook for about 5 more minutes.
Next, add in the cooked pasta, cup of marinara sauce and the parmesan cheese and mix well to combine.
Last, transfer the pasta mixture to a baking dish, top with the mozzarella cheese and bake at 350 degrees for 15 minutes.
My daughter loves this recipe ...it tastes like baked ziti but a much healthier version and I hope you love it as much as we do! 🙂