3 cups (8 oz.) farfalle (bow-tie pasta) uncooked
4 cups broccoli florets
3 Tbs. Kraft Roasted Red Pepper Italian with Parmesan Dressing
6 small boneless skinless chicken breast halves
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 oz. (1/2 of 8 oz. pkg.) Philadelphia Cream Cheese, cubed
1/4 cup Kraft Grated Parmesan Cheese
Boil pasta and broccoli about 4 minutes. Drain completely and transfer to freezer bag. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 minutes. Turn chicken over, continue cooking 4 to 5 minutes or until chicken is cooked through. Add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2-3 minutes or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Transfer chicken to a separate freezer bag. Freeze both.
Thaw completely. Throw pasta and broccoli into hot water to heat back up. Reheat sauce and chicken in a non-stick skillet. Remove chicken and keep warm. Add sauce to pasta, mix well. Transfer to bowls. Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with Parmesan cheese.
This recipe is originally from a Kraft Food Magazine.
Meet The Freezer Friendz!
The "Friendz" currently include Amy, Beth, Jackie, Jake, Jen, and Wendy. We meet once a month with our co-op to trade prepared freezer dinners with each other. Each of the Friendz make the same dinner 6 times, then trade - yielding each of us 6 different dinners for the month, even though we each only cooked one recipe!
Check out the comments with each recipe to see what the Freezer Friendz and others thought about the meals.
We invite you to leave your comments after you try a recipe, as well. You can even rate our recipes! We'd love to know what you think!