Chicken and Broccoli Pasta with Pesto 1

By Gerry

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

Details

Servings 4
Adapted from recipezaar.com

Preparation

Step 1

1 Cook the penne in a large pot of water for 8-10 minutes until tender but firm.
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 Set aside.
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 Add the chicken mixture, pesto and parmesan cheese. Stir to combine.
6 To freeze:.
7 Cool. Spoon into freezer containers, seal, label and freeze for up to 3 months.
8 To serve:.
9Thaw 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 Note: I usually undercook my pasta slightly if I am freezing it. It finishes cooking when the dish is reheated.