I make for a family of big eaters so I tend to make leftovers too:

3 large chicken breasts cut into chunks
1 diced green pepper (or 1 small bag frozen works great)
1 diced onion (or one small bag frozen works great)
1 can sliced black olives
1 cup cumbled low fat feta cheese (I never really measure this is a guess)
jar of marinara sauce
cooked whole wheat rotini noodles (half a cup per serving)
and/or cooked chopped spinach (can omit the pasta and serve over spinach)
salt to taste
pepper to taste
garlic to taste (we use a lot of garlic)
splash of baslamic vinegar if desired
rosemary if desired

sautee the chicken breasts till done we cook them with a couple of cloves of minced garlic (i don't use oil but you could use EVOO if you need more fat in your diet)
remove and cook the green pepper and onions till soft
add back the chicken
add the marinara sauce
add the olives
heat through
add the crumbled feta
cover and simmer on low
cook the pasta
drain the pasta
you can either add the pasta to the chicken mixture and make a single serving dish OR
place one serving of pasta and/or spinach on each plate and ladle the chicken mixture (it's a bit soupy) over the pasta and/or spinach


reheats well for lunch too!

Ruth's Notes: Looks yummy. Made with 3 single but large chicken "boobs" this should serve four. When I get a chance, I'll add the nutritional breakdown.