Cacciatore Penne OAMC

From "Cook For a Day, Eat For a Month Lite and Easy"

• Ready In: 24 mins
• Serves: 6

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 1/2ounce) 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.