I got this recipe from Sunset magazine and it's super fast and easy. Kids love it, too. I just adjust the crushed red pepper for my 19 month old and she loves it.
8 oz penne pasta
2 tbsp olive oil
2 cloves garlic, minced
2 red bell peppers, seeded and sliced
2 zucchini, halved lengthwise and sliced
2 cups shredded rotisserie chicken
1 lb cherry tomatoes
1/4 tsp red pepper flakes
1/4 tsp kosher salt
1/4 tsp cracked black pepper
fresh basil leaves
1/4 shredded parmesan cheese
In a large pot, cook the pasta noodles according to package. Drain and reserve some of the pasta water, then return to the pot.
Heat oil in large frying pan over medium/high heat. Add garlic, peppers and zucchini. Cook until the mixture starts to brown and the vegetable begin to soften. Add chicken and tomatoes and cook until warmed. Season with salt, pepper and red pepper flakes.
Toss vegetable mixture with the pasta, adding a little of the reserved water to moisten if needed. Serve with basil and parm cheese.