Cheree's Lemon Pasta Sauce with Chicken and Veggies

This is something I threw together last night for dinner. It makes a lot (we ate it 2 nights in a row)! I was craving alfredo with veggies, but couldn't make it because of our allergic kid....so this was what I came up with instead. It was pretty tasty! My kids even liked it. They said they'd have it for breakfast, lunch, and dinner!

INGREDIENTS

3 Tablespoons olive oil
1/2 tsp crushed red pepper
chopped parsley
Juice of 2 lemons
Juice of 2 limes
3 garlic cloves, minced
2 cups chicken broth (made with pasta water)
a bit of dill (optional)

4 tomatoes, chopped
2 zucchini, chopped
1/2 red onion, chopped
2 cups cooked chicken
1 lb. cooked pasta, pasta water reserved (to make chicken broth)

DIRECTIONS

1. In one or two tablespoons of olive oil, saute a couple of cloves of minced garlic, a handful of chopped parsley, and the crushed red pepper.
2. Saute until the parsley changes to a deep green color.

3. Add about 3 cups of chicken broth (I like to use chicken base for my pasta, so I use my pasta water for the broth, mixed with the base).
4. Squeeze in the juice of a the lemons and limes.
   
5. In a separate frying pan, heat olive oil and add chopped red onion, and cook for 3 minutes. Add zucchini and cook for another 3 minutes. Add chopped tomato, warm.
   
6. Mix pasta, sauce, cooked vegetables together and serve immediately.