Julia's spaghetti

I first had this in the kitchen of my dear friend Julia Webb. They have since moved back down south, but I miss her dearly. Julia made this delicious dinner for us one night. I wrote it down and it's been a dinner staple ever since.

INGREDIENTS:
2 TBSP EV olive oil
1 lb chicken breasts
1/2 of a small onion, finely chopped
2 cloves garlic, pressed
1 zucchini, roughly chopped
1 head broccoli, chopped
(any other vegetables you love or want to add)
1 jar of your favorite sauce or 1 batch of Giada's DeLaurentiis Marinara Sauce
Pasta of your choice, although it works well with spaghetti
Shredded mozzarella cheese

1. In a large skillet heat the olive oil and cook the chicken until no longer pink. Cut into chunks and set aside. In a large pot, bring salted water to a boil. Add the pasta and cook according to the box. For the last 3-4 minutes add the broccoli. Drain and rinse pasta and broccoli when cooked.
2. In the same large skillet that cooked the chicken (don't clean the pan), saute the onion in a bit of olive oil. Add the pasta sauce, zucchini (still raw), broccoli and chicken. Heat through.
3. Serve the spaghetti, on each plate layering with mozzarella and then the pasta sauce mixture; that way the cheese melts well.