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.