Chicken and Broccoli Pasta With Pesto

Recipe by JillAZ
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Set aside.
  • 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.
  • To freeze:
  • Cool. Spoon into freezer containers, seal, label and freeze for up to 3 months.
  • To serve:
  • 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.
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