Chicken and Broccoli Pasta With Pesto

Ingredients

• 12 ounces penne pasta
• 2 tablespoons olive oil
• 1 lb skinless chicken breast half, cut into strips
• 1 red bell pepper, cut into strips
• 4 cups small broccoli florets
• 3/4 cup prepared basil pesto
• 1/3 cup freshly grated parmesan cheese

Directions

1. 1

   Cook the penne in a large pot of water for 8-10 minutes until tender but firm.

2. 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. 3

   Set aside.

4. 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. 5

   Add the chicken mixture, pesto and parmesan cheese. Stir to combine.

6. 6

   To freeze:.

7. 7

   Cool. Spoon into freezer containers, seal, label and freeze for up to 3 months.

8. 8

   To serve:.

9. 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. 10

    Note: I usually undercook my pasta slightly if I am freezing it. It finishes cooking when the dish is reheated.