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!

Le Creuset Stoneware 9 3/4-Inch Pasta Bowl, Cherry

Freezer Meal Recipe: Chicken Pasta with Red Pepper Cream Sauce

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!

5 / 5 ( 1 Review )

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serves: 4

Adjust Servings: 4

US CustomaryMetric

Ingredients

• 8 ounces uncooked pasta
• 7.25 ounce jar roasted red bell peppers well drained
• 1 red bell pepper cut in strips
• 1 red onion diced
• 1 ¼ cups skim milk
• 1 tablespoon all purpose flour
• ¼ teaspoon salt
• 4 boneless skinless chicken breast cut in chunks
• ½ 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.

Nutrition

Calories: 411kcal | Carbohydrates: 54g | Protein: 35g | Fat: 5g | Sodium: 1018mg | Fiber: 4g | Sugar: 8g