This recipe is a great way to use up leftover chicken and vegetables to create a delicious, easy meal. If you don't have peas and carrots in the freezer, any odds and ends of frozen vegetables will do the job.
1/2 lb. whole-wheat pasta, dry
2 cups cooked, shredded chicken
2 cups peas and carrots
1 (26 oz.) jar low-sodium pasta sauce
1 tsp. oregano
2 Tbsp. Parmesan cheese