Chicken And Broccoli Pasta With Pesto

• 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

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:
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.

penne pasta, olive oil, chicken breast half, red bell pepper, broccoli florets, prepared basil pesto, freshly grated parmesan cheese

Taken from www.food.com/recipe/chicken-and-broccoli-pasta-with-pesto-191978 (may not work)