I'm a little short on time today, so why not share another recipe? This one is really from Pharmgirl, who was kind enough to advise me on the ingredients list by phone as I strolled through the grocery store last night.
8 ounces penne pasta (the low-carb kind is good in this)
1/2 rotisserie chicken
1 zucchini, cut into 1/2" chunks
2 tablespoons olive oil
1 yellow squash, cut into 1/2" chunks
1 yellow or red pepper, diced
1 bundle of asparagus, cut diagonally into 2" segments
1-2 carrots, halved and sliced into thin ribbons
1 jar Ragu Light Parmesan Alfredo sauce
3 tablespoons pesto sauce
Grated parmesan to taste
Begin boiling water for noodles. Heat olive oil in a good-sized frying pan, adding vegetables when ready. Remove bones and skin from chicken and tear into bite-sized chunks. Saute vegetables to desired tenderness, add pesto sauce and chicken, and continue sauteeing briefly. Drain cooked noodles. Add alfredo sauce to the vegetables and chicken and stir to warm sauce. Combine sauce mixture with noodles, sprinkle with parmesan and serve.
This dish was was a big hit with my husband, and he's rather picky. It makes enough to feed about four people, so we had leftovers.