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Sunday, May 1, 2011

Chicken Mostaccioli with Sun-Dried Tomato Pesto by Erica

8 oz uncooked mostaccioli or penne pasta
2 cups frozen cut green beans
1/4 cup olive oil
1 pound skinless chicken breast, cut into 1 inch pieces
1 small onion
1 package of pesto sauce
1/2 tube of sun-dried tomato paste
1 cup of water
1 medium tomato, seeded, coarsely chopped

Cook chicken in dutch oven until able to pull apart with a fork.
Separate chicken.
Cook chopped onions until soft and clear.
Add pesto mix, sun-dried tomato paste, water and oil. Stir with whisk until boiling, reduce heat.
Add tomato, green beans and chicken. Stir.
Cool and place in gallon size Ziploc bag.  Lay flat in freezer.
Have uncooked pasta on hand.

Serving Day:
Thaw completely.
Cook pasta.
Reheat chicken mixture in a pan.
Combine chicken mixture with pasta or serve chicken over pasta.


  1. Adults enjoyed this meal. Could have used a bit more sauce to the recipe. I cooked half a box of the penne pasta and then I added a little bit of Classico Pesto sauce that I had on hand. It was very tasty!

  2. Yummy! We liked this meal. Ours had the right amount of sauce. Thanks for making it!

  3. We had enough sauce for our noodles. It had a good flavor and we had a little leftover. Thanks.