3 Simple: Dishes from rotisserie chicken

Tip: You also can buy cut-up roasted chicken breasts in the refrigerator section of most supermarkets. They freeze well and thaw easily, making them a convenient staple.

PENNE WITH EGGPLANT, ZUCCHINI AND CHICKEN

8 ounces penne pasta (preferably whole grain)

1 tablespoon olive oil

4 minced garlic cloves

12 ounces eggplant, peeled and diced (about 3 cups)

1 (28-ounce) can diced tomatoes

12 ounces zucchini, quartered lengthwise and cut across into 1/2-inch pieces

5 ounces cremini mushrooms, thickly sliced (about 13/4 cups)

1/2 teaspoon marjoram

1/2 teaspoon salt

2 cups diced rotisserie chicken

Chopped fresh parsley, optional

Grated Parmesan cheese, optional

1. Cook the pasta according to package directions.

2. Coat the bottom of a large nonstick skillet with the oil. Add the garlic then the eggplant and heat the pan over medium. Cook for about 5 minutes, stirring occasionally, until the eggplant begins to look dried out. Add the tomato, zucchini, mushrooms, marjoram and salt and simmer for 20 minutes.

3. Stir in the chicken and toss with the pasta. Stir in the chopped parsley, if using, and top each serving with the grated Parmesan, if desired. Makes 4 servings.

Nutritional analysis for each serving: 446 calories, 37 g protein, 56 g carbohydrates, 9 g fiber, 8 g fat, 1 g saturated fat, 823 mg sodium

CHICKEN, CARAMELIZED ONION AND GOAT CHEESE PIZZA

1 tablespoon olive oil

2 cups thinly sliced onions

1 (12-inch) whole-wheat pizza crust

1/2 cup low-fat ricotta cheese

2 cups chopped rotisserie chicken

4 ounces goat cheese, crumbled

1 cup grape tomatoes, halved

1. Preheat oven to 450 degrees. 2. Heat the olive oil in a nonstick skillet over medium and add the onions. Cook, stirring occasionally, 6 to 8 minutes, until onions are golden and soft.

3. Coat the baking sheet with cooking spray and place the crust on it. Spread with the ricotta, leaving a 1-inch border clear. Top with the chicken, crumbled goat cheese, tomatoes and onions.

4. Bake 7 minutes, until crust is crisp and warmed through. Makes 4 servings.

Nutritional analysis for each serving: 319 calories, 27 g protein, 30 g carbohydrates, 5 g fiber, 12 g fat, 5 g saturated fat, 407 mg sodium

SHORTCUT CHICKEN POTPIE

1 tablespoon canola oil

2 cups chopped onion

3 tablespoons flour

1/2 teaspoon dried thyme

1/2 cup white wine

1 teaspoon Dijon mustard

2 cups 1-percent milk

20 ounces frozen mixed peas and carrots, thawed

2 cups chopped rotisserie chicken

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (9-inch) ready-to-bake rolled piecrust

1. Preheat oven to 425 degrees. Coat a 11/2- to 2-quart round baking dish with cooking spray.

2. Heat the oil in a large saucepan over medium high. Add the onions and cook, stirring occasionally, until golden, 7 to 8 minutes. Sprinkle with the flour and thyme and cook, stirring, until the flour is no longer visible, about 2 minutes.

3. Add the wine and mustard and cook until the wine evaporates, about 3 minutes. Stir in the milk and cook until thickened, about 3 minutes. Add the peas and carrots, chicken, salt and pepper; transfer to the baking dish.

4. Drape the crust over the dish, pressing the edges to seal. Cut several 1-inch slits in the top and place on a baking sheet. Bake until crust is cooked through, about 25 minutes. Makes 6 servings.

Nutritional analysis for each serving: 382 calories, 23 g protein, 39 g carbohydrates, 4 g fiber, 15 g fat, 5 g saturated fat, 554 sodium