Leftover cooked chicken breast, 1 cup broccoli, 2 smallish zucchini, half an onion, 1/2 red pepper, five cloves garlic, 1/2 cup whole wheat penne pasta, tree nuts of choice, crated sheep cheese, one egg, olive oil, seasoning of your choice (be creative).
Pour a glass of wine for the cook.
Dice vegetables in large pieces, cube cooked chicken breasts; fry vegetables in lots of olive oil, adding pressed garlic, spices and cubed chicken near the end. Cook pasta al dente, drain but reserve 1 cup, add 3 tbsp of pasta water to bowl, one egg, 1/4 cup grated cheese and stir until a sauce. Reduce over heat if necessary. (Claire’s sauce) Mix pasta back into sauce. Place vegetable chicken mixture and pasta on 8″ plate, cover with sauce, sprinkle nuts and add pepper or salt if you like. Have with wine and your sweetie.