Italian Chicken Pasta Salad

To a large skillet, add the olive oil, onion, and cook over medium-high heat for about 4 to 5 minutes or until onion begins to slightly soften; stir frequently.

Add the chicken and season with Italian seasoning, salt and pepper to taste, and cook over medium-high heat for about 7 minutes, flipping and stirring frequently so chicken and onions cook evenly. At any time, if the mixture looks like it needs more olive oil, add it.

When chicken has cooked through, add the garlic, and cook for about 1 minute or until fragrant, stir nearly consistently.

Add the cooked chicken and onion mixture, including all cooking juices, to the bowl with cooked pasta.

Add the zucchini, carrots, bell peppers, and stir to combine. The carryover heat from the chicken and pasta will lightly soften the vegetables.

Add the Italian dressing, parsley, lemon juice, and stir to combine. Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, more salt or pepper which is very likely since this is a very large quantity of food and I recommend not being shy with the salt and pepper, a pinch of cayenne for heat, extra splash of lemon juice, olive oil, etc.) before serving.