1. Heat oil in a large Dutch oven over medium-high until shimmering. Add onion and cook, stirring occasionally, until softened and beginning to brown, 5 to 7 minutes. Add water, pasta, and 1/2 teaspoon salt and bring to a boil. Cover partially and cook, stirring occasionally, until pasta is just al dente, about 8 minutes.
2. Add zucchini, pepper, and artichokes and continue to cook, stirring frequently, until vegetables are tender and liquid has thickened into a sauce, 2 to 4 more minutes.
3. Fold in tomatoes, chicken, cheese, and wing sauce. Season with salt and pepper to taste and divide among four bowls. Top with basil and serve with more cheese on the side.
Source: Hannaford fresh Magazine, July - August 2020