Step 1: Cook the Pasta

1. Boil the Macaroni: Start by bringing a large pot of salted water to a boil. Add your elbow macaroni or whole-grain pasta and cook according to the package instructions, usually about 8 minutes, until al dente. Drain and set aside, but save a cup of pasta water for later.

Step 2: Cook the Chicken

2. Sauté the Chicken: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Ensure the chicken reaches an internal temperature of 165°F (75°C) to be fully cooked.
3. Season the Chicken: Sprinkle paprika, ground cumin, dried oregano, salt, and black pepper over the chicken. Stir well to evenly coat the chicken with the spices.

Step 3: Sauté the Vegetables

4. Add the Vegetables: Once the chicken is cooked, add the chopped onions, bell pepper, and zucchini to the skillet. Sauté for about 3 minutes, or until the vegetables are tender and lightly browned.
5. Add Garlic and Tomatoes: Stir in the minced garlic and halved cherry tomatoes, and cook for another 2 minutes until the tomatoes soften and release their juices.

Step 4: Combine Pasta and Chicken Mixture

6. Add the Pasta: Add the cooked pasta to the skillet with the chicken and vegetables. Toss to combine, ensuring the pasta is well coated in the spices and juices from the chicken and vegetables.
7. Adjust Consistency: If the mixture seems dry, add a splash of the reserved pasta water to create a slightly saucy consistency.

Step 5: Final Touches

8. Add Lemon Juice or Balsamic Vinegar: To elevate the flavor, stir in a tablespoon of lemon juice or balsamic vinegar. This will give the dish a zesty, fresh kick.
9. Optional Cheese: If you like, sprinkle a little low-fat cheese over the top for added creaminess and flavor.

Step 6: Serve

10. Garnish and Serve: Serve the macaroni in bowls and garnish with freshly chopped parsley. This simple step adds color and a refreshing flavor to the dish.