Chicken Ragu and Penne Pasta

Olive oil
3 lbs boneless Chicken Breast
Salt
Red pepper flakes
black pepper
Garlic powder
Seasoned the chicken with salt, black pepper, crushed red pepper and garlic powder.  Browned first and cooked in seasoned water (steamed) until done. Cool and chop, reserve broth (very flavorful)

Sauce
Olive oil
2 cloves fresh garlic crushed and chopped
1 medium onion, chopped
2 medium zucchini, chopped
1 can Petite cut tomatoes
1 can Italian Style stewed tomatoes
Salt
Red pepper flakes
black pepper 
Garlic powder
white pepper
dehydrated onion
1/2 cup Chardonnay

Brown garlic and onion add zucchini. When zucchini is partially done add reserved broth and chicken.
Prepare tomatoes and spices (all to taste) in blender and gently incorporate. Add tomatoes to the above.

Tasted too much like Doug's Chicken Cacciatore so I added some spices from an oil dipping packet and a touch of sugar...

Chicken Casserole

1 lb (?) cooked chicken- chopped or shredded
8 oz Orzo pasta
2 1/4 water
2 chicken bouillon cubes
1 can cream soup
8 oz of cheese
about 1 cup of milk

boil the bouillon cubes in water, add pasta and cook about 10 minutes stirring often and adding a little water as needed.  Once tender add soup and cheese and add mixture to the chicken add milk to as needed to thin.
Served with tossed salad and fresh bread...not bad for dinner on the fly.

*Sour cream and/or cream cheese would have been a good addition (I had neither). Broccoli would had added flavor as well as color.