Our family eats a lot of chicken. We grill it, bake it, broil it, pan fry it, stir fry it, poach it, and we often have one or two chicken breasts leftover when we are finished. I am always on the lookout for recipes that can use my leftover chicken in creative ways to feed our family. This recipe uses many of the basic items that I keep stocked in our pantry, and provides protein and fiber from the chicken and whole grain pasta, vitamin C and anti-oxidants from the tomatoes, and of course lots of flavor from the fresh herbs and garlic. Add toasted garlic bread with shredded low-fat cheese and a light Caesar Salad and you have turned your leftover chicken into a hearty meal for a family of four to six. (The recipe makes 6 servings, but if you have teenage boys in the house it will only feed 4 of them). It also stores well, and is a good dish to freeze in individual portions as a healthy 
alternative to tv dinners on a busy weeknight, before or after a football practice, or when mum or dad are away and teenagers need to feed themselves.
Ingredients:
450 grams of a short whole grain pasta such as penne or rotini
1 tbsp extra virgin olive oil
pinch of salt
2 tbsp chopped garlic in oil
2 tbsp extra virgin olive oil
1/2 chopped yellow onion
6 – 8 cherry tomatoes, washed and halved
1 28 ounce can diced tomatoes 1/4 cup red wine
2 tbsp prepared green pesto
1/4 tsp chili powder
1 tsp dried oregano or 2 tsp fresh oregano
1 tbsp dried basil or 2 tbsp fresh basil
1 bay leaf
1 tbsp brown sugar
2 tbsp grated parmesan cheese
2 grilled or cooked chicken breasts, diced into bite sized pieces
fresh basil for garnish, or shredded mozzarella
Optional:
1/4 green pepper, chopped
1/4 red pepper, chopped
1/2 cup sliced fresh mushrooms
1/2 medium zucchini, chopped
Method:
Use a large saucepan to bring water to a boil. Add olive oil and a pinch of salt, and cook pasta until firm but tender – about 8 – 10 minutes. Meanwhile, use a large skillet to brown the chopped onions, garlic and chopped cherry tomatoes in the olive oil. When onions are soft and clear, add all remaining ingredients except the chicken breasts and fresh basil. Cook for about 10 minutes or until the mixture begins to thicken. Add diced chicken and cook for another 5 minutes or until chicken is warmed. Discard bay leaf. Serve over pasta, and garnish with fresh basil leaves or low fat shredded mozzarella cheese.