Chicken and Broccoli Pasta With Pesto

Total Time
Prep 20 mins
Cook 15 mins

from "The Best Freezer Cookbook"

Ingredients Nutrition


  1. Cook the penne in a large pot of water for 8-10 minutes until tender but firm.
  2. While pasta cooks, heat oil in a large skillet over medium high heat. Add chicken and pepper strips and cook for 3-5 minutes.
  3. Set aside.
  4. Place the broccoli florets in a colander and drain the pasta over it. Place the pasta and broccoli back into the large pot.
  5. Add the chicken mixture, pesto and parmesan cheese. Stir to combine.
  6. To freeze:.
  7. Cool. Spoon into freezer containers, seal, label and freeze for up to 3 months.
  8. To serve:.
  9. 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.
  10. Note: I usually undercook my pasta slightly if I am freezing it. It finishes cooking when the dish is reheated.


Most Helpful

we added cream sauce to the pesto and left out the peppers--it was good--we froze it for our dinner coop, and everyone seemed to like it--could have used more sauce for our tastes so next time we will add more!

tracyb928 March 26, 2010

This was fantastic!! My fiance said probably the best pasta dish I've made in a long time. It was so flavorful, but so simple too. I seasoned my chicken with salt, pepper, garlic & onion powders. The veggies are great in this, and I may add an onion next time. I didn't really measure the pesto, just used enough to coat the pasta to our taste.

Southern Bug February 10, 2010

I made this before my baby was born and froze it in 2 batches. I did not cook the broccoli at all, just mixed it in while still frozen. I was impatient when it came time to eat it and just cooked it in the microwave on a "casserole" setting. It was still fabulous. I used a Knorr packet to make the pesto - I think it would be even better with higher quality pesto.

~Jena~ February 01, 2010

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