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1.
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Put the leftover chicken carcass in a Dutch over or roasting pan and roast in the oven at 350 F for about an hour until the carcass starts browning nicely.
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2.
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Then transfer the roasting pan to the stove on medium-high heat.
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Add the chicken breasts, chicken broth, water, onion, carrot, celery, and garlic bulb and bring to a boil.
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3.
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Cook until the liquid is reduced to about 2 cups 4.
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Set a colander over a large bowl and carefully pour the pot into the colander.
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Drain the whole lot and discard the bones (take all the meat off the bones if there is any left and put it back in the sauce before discarding the bones) and veggies leaving only the chicken breasts and liquid.
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5.
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Take the chicken breast out and cut them into bite sized pieces.
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Pour the sauce back into the pot.
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Add the chicken meat back into the sauce.
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6.
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At this point add your pasta into a separate pot of boiling water and cook as directed on the box.
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7.
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Add canned tomatoes, lemon juice, and basil into the chicken broth and heat it over medium low heat.
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Taste the seasoning and adjust with salt and pepper.
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8.
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When the pasta is ready, drain it and add it to the sauce.
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Toss to coat the pasta in the sauce.
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9.
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Dish it up and finish generously with Parmesan cheese.
