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Prep Time: 12 Minutes Cook Time: 12 Minutes |
Ready In: 24 Minutes Servings: 6 |
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From Cook For a Day, Eat For a Month Lite and Easy Ingredients:
2 cups cooked chicken breasts, cubed |
1 cup canned reduced-fat chicken broth |
1 small green bell pepper, thinly sliced |
1 (8 ounce) package 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:
1. 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.
2. 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.
3. Remove from heat. Stir in chicken and drained pasta.
4. Pour into labeled freezer bag; seal and freeze.
5. To Serve-Thaw completely. Reheat in large skillet until heated through. Serve hot, sprinkled with Parmesan cheese.
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