I found and tweaked another recipe. Here it is.
13 oz. whole wheat penne pasta
1/3 cup extra virgin olive oil
1 cup diced onion
4 cloves garlic
2 tbsp basil
4 chicken thighs (or equivalent) cooked & chopped
1 cup red bell pepper, diced
1/2 cup chicken broth
1/4 cup Parmesan cheese
Salt & pepper to taste
I cooked the chicken thighs and onions in the crock pot on low for several hours. Then it was ready to use in this recipe, which made putting it together really quick.
Cook penne according to package instructions. Heat olive oil in a large skillet on medium heat; add chicken, onions, bell pepper, and garlic. Cook until pepper is tender. Add basil, chicken broth, and hot penne to skillet and toss together. Sprinkle with cheese & season as needed.
We had this dish with steamed green beans, carrot sticks, and an out-of-season mango (which wasn’t too terrible since it had been sitting on the counter for nearly 2 weeks.) A green salad would have gone well with it too.