- 4
Ingredients
- 1 (1 1/4 ounce) package taco seasoning mix.
- 8 ounces apricot jam
- 12 ounces salsa
- 1 1/2 lbs. chicken pieces (4-6 pieces
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:.
7Cool. Spoon into freezer containers, seal, label and freeze for up to 3 months.
8 To serve:.
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 Note: I usually undercook my pasta slightly if I am freezing it. It finishes cooking when the dish is reheated.
Directions
1 For immediate cooking: Pre-heat oven to 350 F Place all ingredients into a large baking dish, turn chicken to coat.
2 Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
3 For freezing: Place all ingredients into a 1 Gallon freezer bag.
4 Lay flat in freezer.
5 To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
6 Place the Bag on a refrigerator shelf to thaw.
7 Preheat the oven to 350 F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).