Wednesday, September 16, 2009

Chicken Broccoli Pesto Pasta

This is SO good! This made 6 very large portions. I was able to freeze 2 meals and have one for dinner that night. Enjoy!

16oz Penne Pasta (I use the barilla whole grain)
2T olive oil
1 pound boneless skinless chicken breast
1 red bell pepper julienned
1 16oz bag frozen petite broccoli florets
1/2 cup shredded parmesan cheese
12oz prepared basil pesto

1. Heat olive oil and cook chicken and peppers.
2. Cook pasta
3. Thaw frozen broccoli squeezing the water out
4. Toss pasta, chicken, peppers and broccoli in a large bowl. Add pesto and parmesan cheese. Mix thru.
5a. If eating now: Heat oven to 350. Add pasta to clear glass dish and bake 20 minutes until cheese is melty.
5b. If freezing for later: Let cook completely. Portion into freezer bags and label. When ready to eat thaw in fridge then bake 350 for 20 minutes.

*** I used an 8x8 glass pyrex dish to bake mine in the oven and sprinkled with more parm before baking.I used a ladle to make sure the portions were even ***


Cathy said...

Im going to try this

Tyggereye said...

Ooh I must make this PRONTO!

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