Chicken And Broccoli Pasta With Pesto - cooking recipe

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

Preparation

Cook the penne in a large pot of water for 8-10 minutes until tender but firm.
While pasta cooks, heat oil in a large skillet over medium high heat. Add chicken and pepper strips and cook for 3-5 minutes.
Set aside.
Place the broccoli florets in a colander and drain the pasta over it. Place the pasta and broccoli back into the large pot.
Add the chicken mixture, pesto and parmesan cheese. Stir to combine.
To freeze:
Cool. Spoon into freezer containers, seal, label and freeze for up to 3 months.
To serve:
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.
Note: I usually undercook my pasta slightly if I am freezing it. It finishes cooking when the dish is reheated.