Cook the penne in a large pot of water for 8-10 minutes until tender but firm.
While pasta cooks, heat oil in a large skillet over medium high heat. Add chicken and pepper strips and cook for 3-5 minutes.
Place the broccoli florets in a colander and drain the pasta over it. Place the pasta and broccoli back into the large pot.
Add the chicken mixture, pesto and parmesan cheese. Stir to combine.
Cool. Spoon into freezer containers, seal, label and freeze for up to 3 months.
Thaw in micro or fridge. Bake in baking dish at 350 degrees for 30-35 minutes or until heated through. Sprinkle with additional freshly grated parmesan before serving.
Note: I usually undercook my pasta slightly if I am freezing it. It finishes cooking when the dish is reheated.