Enjoy a garlicky chicken dinner served with pasta and topped with red pepper cream sauce. This is a hearty meal that your whole family will love! This has to be one of my favorite quick family friendly meals. I also love that it is made with skim milk so it is lower in fat than some of the recipes that call for cream, but it still tastes fantastic! i an
I love that it is a freezer meal recipe too. There are days it feels like I can never have enough freezer meals in the freezer. All I have to do is remember to pull them out of the freezer! They are definitely lifesavers on a busy day. All you have to do is cook the ckicken, mix the sauce, put it all in bags to be frozen and quickly mixed up on a busy day when you need a quick meal on the go! This will be a lifesaver with all the Spring sports starting up! Even if you don’t already have this one prepared in the freezer it only takes 25 minutes to make it fresh.
A few of my favorite variations of this recipe are to add parmesan cheese then add a fresh basil leaf or chopped fresh parsley on top and a few stir fry veggies when you are mixing it, just to make it a bit more healthy! This is a perfect dish for a busy weeknight or even for a night you have company! It is good served hot or you could eat it cold for leftovers too! Serve it with a green salad and garlic bread! Enjoy!
Freezer Meal Recipe: Chicken Pasta with Red Pepper Cream Sauce
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
8 oz. uncooked pasta
1(7.25-oz.) jar roasted red bell peppers, well drained
1 red bell pepper, cut in strips
1 red onion, diced
1 1/4 cups skim milk
1 tablespoon all purpose flour
1/4 teaspoon salt
4 boneless skinless chicken breast cut in chunks
1/2 teaspoon garlic
1 teaspoon olive oil
Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, in blender container or food processor bowl with metal blade, combine roasted peppers, milk, flour and salt; blend until smooth.
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken, red bell peppers, and red onion; cover and cook 10 minutes or until browned, fork-tender and juices run clear. Remove chicken from skillet; cover to keep warm.
Add roasted pepper mixture to skillet; cook over medium heat until thickened, stirring constantly. Stir in oil. Serve sauce over chicken and pasta.
Bag the cooked chicken (after cooling). In a separate bag add pepper cream sauce (after cooling). In a third bag put the stripped red bell pepper. Place all 3 bags in a gallon freezer bag. Put uncooked pasta in the pantry until ready to make it.
Defrost the bags of chicken, sauce and peppers. Add to warm skillet and heat over medium heat until peppers are tender and sauce has thickened. Cook pasta to desired tenderness. You can add additional vegetables if you desire. I added some snow peas. Garnish with freshly grated parmesan cheese.
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