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. ---------------------------------------------------------------------------
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