High-protein leftover chicken pasta with tomato paste

Put the pasta in the wok over medium heat; pour over boiling water just to cover, with a small pinch of salt.

Cook, stirring occasionally and adding water if needed, until al dente and the liquid is significantly reduced; about 10 minutes.

Turn the heat to low; squirt in tomato paste with a sprinkle of red pepper flakes and dried rosemary; mix until cohesive and thickened. Cook longer if thin, add water if too thick.

Off the heat, toss in the cooked chicken breast, roasted peppers and mozzarella; stir in fresh parsley.