Here’s an Italian twist on leftover chicken. I love basil and parmesan cheese, so this is right up my alley.
Bring your favorite whole wheat pasta to a boil and cook til done. Saute chopped onion and garlic in a pan. Add diced zucchini and sliced mushrooms. Saute until just tender. Add a can of petite diced tomatoes and your favorite jarred spaghetti sauce (I like a sugar free brand sold at my local grocery store). Simmer until heated through. Add chopped basil towards the end of your cooking time. Fresh is best if you have it, but dried will work too. If you use dried, add it a little earlier in the cooking time.
Top pasta with sauce and sprinkle a bit of parmesan cheese on top. Serve with a side salad. Remember that while Caesar salad goes well with this type of dish, it’s often high in calories. Take care when purchasing a bottled dressing to read the nutrition information. There are some very good dressings out there with significantly fewer calories and fat.