Chicken Penne Al Fresco by Wendy

Ingredients:
4 garlic cloves, peeled or pressed
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta, (any tube shaped pasta requiring 9-11 min. cook time may be be substituted.)
3 cups chicken broth
3/4 cup dry white wine such as Chardonnay (3/4 cup chicken broth may be substituted.)
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/4 cups lightly packed fresh basil leaves
1 oz. Parmesan Cheese, grated (about 1/4 cup packed)
2 cups diced grilled chicken breasts

Assembly:
1.  Spray Covered Microwave Dish with olive oil, then add garlic and tomatoes.  Cover; microwave on high 4-5 minutes.  Crush tomatoes and put in gallon size Ziploc bag with broth, wine, chicken, salt and black pepper.
2.  Put pasta in a quart size Ziploc bag. Coarsely chop basil and put in sandwich Ziploc bag with grated Parmesan Cheese.  I then put all 3 bags in another gallon size Ziploc bag.  Freeze.

Serving Day:
Thaw completely.  Two options to cook, microwave OR stove top:
Microwave:  Put broth mixture in covered dish with pasta.  Heat in microwave 16-18 minutes or until pasta is tender, stirring after 10 minutes.  Remove baking dish and add Parmesan cheese and basil mixture to dish.  Mix and serve. 
Stove top:  Put broth mixture in pot and heat till boiling.  Add pasta, cook until pasta is tender.  Add Parmesan cheese and basil mixture to pan and serve.