Ingredients:
2 cups cooked chicken breasts, cubed
1 cup canned reduced-fat chicken broth
1 small green bell peppers, thinly sliced
1 (8 ounce) packages mushrooms, whole halved
2 (14 1/2 ounce) cans tomatoes seasoned with basil garlic & oregano, undrained
2 cups penne pasta
1/4 cup parmesan cheese
Directions:
Advance Prep—Cook chicken; Cut into cubes. Slice green pepper. Halve mushrooms. Cook pasta according to package directions until just tender. Rinse in cold water; place in large pan of cold water; store in refrigerator until ready to use.
Preparation—In large skillet combine broth, sliced green bell pepper, mushrooms, and tomatoes. Cook over medium-hign until green pepper slices are tender and cooked through.
Remove from heat. Stir in chicken and drained pasta.
Pour into labeled freezer bag; seal and freeze.
To Serve—Thaw completely. Reheat in large skillet until heated through. Serve hot, sprinkled with Parmesan cheese.
Servings: 6
Time preparation: 12 min.
Time total: 24 min.