Preheat oven to 350°F. Spray a 9X13 inch baking dish with cooking spray, then set aside.
Chop chicken into bite-sized pieces. Dice onion and peppers; mince garlic.
Heat oil in a large sauce pan over medium heat. Add chicken, onion, peppers, basil, oregano, parsley, salt, and red pepper flakes. Cook until chicken is no longer pink. Add garlic and cook 1 minute longer.
Cook pasta according to package directions.
Add tomatoes and tomato paste to chicken mixture. Stir in broth and bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened.
Drain pasta and toss with chicken mixture. Spoon mixture into prepared baking dish then sprinkle with the cheeses.
Cover with foil and bake for 30 minutes. Uncover and bake 15-20 minutes longer until heated through.
Heat a large skillet over medium. Slice zucchini and toss with olive oil and Italian seasoning. Add to hot skillet and saute for 4-5 minutes. Remove from heat.
Serve pasta with raspberries and sauteed zucchini on the side.