This is one of my favorite dishes -- it's light but very filling and it incorporates a lot of different vegetables.
-Cook 1 chicken breast in the oven, after it's cooked shred the chicken using a fork
-Chop your veggies! 1/2 onion, 1 shallot, 2 cloves garlic, 1 medium zucchini, 5 medium cherry tomatoes, 1 can of artichoke hearts-Spray your pan with pam or lightly coat with olive oil and sauté the onions and shallots
-Add the zucchini, tomatoes and artichokes into the pan and cook until the veggies are soft
-Add the juice of one large lemon into the pan (I squeeze a lemon in a separate bowl with a fork so you don't get any seeds into the dish). Don't skip the lemon - it adds a LOT of flavor to this dish.
-Cook 2 1/2 cups of pasta (I like to use wheat egg noodles)
-Add shredded chicken into the veggie pan
-Add 1/2 cup mozzarella cheese and 2 tablespoons of low fat cream cheese into the pan
-Mix the cooked veggies, chicken + pasta together in a glass pan and BAKE for 30 minutes at 350 degrees.