Ingredients:
Cook pasta in salted water to al dente and set aside. Heat olive oil over medium heat, add garlic, squash, zucchini, tomatoes, red onion, salt and pepper. Sauté until vegetables are tender, then add white wine. Once reduced, add chicken, parmesan, lemon juice, dried thyme, red pepper flakes, and finish with butter. Remove from heat and stir in arugula. Toss mixture with cooked pasta and top with toasted breadcrumbs, basil, and fresh lemon zest.