Cacciatore Penne Oamc

• 2 cups cooked chicken breasts, cubed
• 1 cup canned reduced-fat chicken broth
• 1 small green bell pepper, thinly sliced
• 1 (8 ounce) package mushrooms, whole halved
• 2 (14 1/2 ounce) cans tomatoes seasoned with basil garlic & oregano, undrained
• 2 cups penne pasta
• 1/4 cup parmesan cheese

1. Advance Prep---Cook chicken; Cut into cubes. Slice green pepper. Halve mushrooms. Cook pasta according to package directions until just tender. Rinse in cold water; place in large pan of cold water; store in refrigerator until ready to use.
2. Preparation---In large skillet combine broth, sliced green bell pepper, mushrooms, and tomatoes. Cook over medium-hign until green pepper slices are tender and cooked through.
3. Remove from heat. Stir in chicken and drained pasta.
4. Pour into labeled freezer bag; seal and freeze.
5. To Serve---Thaw completely. Reheat in large skillet until heated through. Serve hot, sprinkled with Parmesan cheese.

chicken breasts, chicken broth, green bell pepper, mushrooms, tomatoes, penne pasta, parmesan cheese

Taken from www.food.com/recipe/cacciatore-penne-oamc-148776 (may not work)