Penne With Rosemary Chicken

Note- This meal came from a freezer cookbook. You can make extra of these and keep them in the freezer. I do not freeze the pasta in the sauce, only freeze the sauce & chicken itself. When preparing this, just toss everything into a freezer bag and label it. To prepare- unthaw it and pour into a 9×13″ pan. Then add dry pasta to the sauce.

Penne with Rosemary Chicken

1 pound diced cooked chicken
1 pound penne pasta (can sub with any short pasta, should penne not be available)
1 cup low-fat shredded cheese blend
1 tbsp dried rosemary
1 tsp salt
1/2 tsp black pepper
2 cups nonfat milk
1 1/2, 15 ounce cans of cream of mushroom soup

Preheat ovent o 350. Place everything into a baking dish and cover with the foil. Bake for 1 to 1 1/4 hours. Or, place in a slow cooker set on low heat for five to six hours.

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