Freezer Low Fat Chicken Fettuccine Recipe
You can easily double or quadruple this pasta sauce to feed your freezer even more!
- On cooking day:
- 1 lb ground chicken
- 1 large onion, chopped
- 2 - 14oz cans crushed tomatoes
- 2 tsp oregano
- 1 tsp sugar
- 1 tsp salt
- 8 oz whole wheat or vegetable fettuccine noodles, cooked according to directions
- 2 cups low fat mozzarella cheese
Spray large skillet with non stick cooking spray and brown ground chicken with onion until no pink remains and onion is softened. Add tomatoes, oregano, sugar and salt to frypan and stir to combine. Pour into freezer container, allow to cool, and freeze.
To serve, thaw chicken fettuccine sauce overnight in refrigerator. Preheat oven to 350F while cooking the fettuccine noodles according to instructions on package. Place fettuccine in the baking dish, pour thawed sauce over top and bake, uncovered, 45 minutes (you can reduce cooking time to 30 minutes if you heat the sauce on the stove top while you're cooking the noodles). Sprinkle cheese on top of dish then cook for 5-10 minutes or until cheese melts and is bubbly.