1 medium zucchini, cut lengthwise with the julienne blade on my mandolin
1/2 cup diced onion
1 cup chopped mushrooms
1 roasted red pepper, chopped
1 cup diced, cooked chicken
6 oz or so of spaghetti, cooked
2 Tbsp. grated Romano cheese
1 tsp. dill weed
Saute the onion in 1 Tbsp. oil until golden then add mushrooms and zucchini. Saute until softened and browned but not mushy.
Add the red pepper and cooked chicken and heat through. Add the pasta and dill and season with salt and pepper. Sprinkle with cheese and serve.
The veggies create some liquid so a sauce isn't necessary, but you could always add a bit of chicken stock or some diced tomatoes if you prefer a saucier pasta. Bon appetite!