If using chicken thighs, chop into bite size pieces.
In a large pot over medium high heat, stir in chicken, garlic, onion and herbs until chicken is no longer pink.
Stir in zucchini, pasta sauce, milk, vinegar, salt, pepper, hot pepper sauce and pasta. Bring to a boil, scraping up any browned bits from the bottom of the pan.
Reduce heat, cover and simmer, stirring occasionally to prevent sticking, for 18-20 minutes or until the pasta is tender. If the mixture is getting too thick, stir in up to ½ cup (125 mL) of hot water.
