Freezer Meal Recipe: Chicken Pasta with Red Pepper Cream Sauce
Have dinner ready in 25 minutes!
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
Fabulessly Frugal
Ingredients
- 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
Instructions
- 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.
To Freeze
- 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.
To Cook
- 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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