Rotisserie Chicken & Veggies Over Macaroni

Rotisserie chicken shredded

1/2 box of pasta

1/2 bundle of asparagus cut in thirds on an angle

2 yellow squash sliced on a diagonal 

1 can diced tomatoes

1/2 onion chopped

2 cloves garlic crushed

olive oil

1/2 cup parmesan cheese, plus more for topping

salt & pepper

Bring large pot of salted water to a boil and cook pasta according to package directions. Reserve a 1/2 cup of the pasta water. In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking about 3 to 5 minutes. Add in asparagus, squash, diced tomatoes, and 1/2 cup of pasta water, sauteing for about 5 to 7 minutes. Stir in chicken. Drain pasta and return to large pot. Add chicken and veggies to pot and stir. Mix in parmesan cheese. Top with extra parmesan cheese.