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Monday, October 13, 2014

Chicken Margherita Pasta by Amy

(Adapted from Once a Month Cooking recipe which can be found here:


2-3 cups of cubed or shredded cook chicken
2 Tablespoons of olive oil
1 Tablespoon of balsamic vinegar
2 Tablespoons of dried basil
1 cup of grape tomatoes, sliced
16 oz. bag of penne pasta
1 cup of shredded mozzarella cheese

1.  Toss first five ingredients and put chicken mixture in freezer bag - freeze.

Serving Day:
1.  Thaw bag of "chicken" mixture.
2.  Cook pasta. (Friendz: Our pasta came al dente, so no need to cook.)
3.  Toss chicken mixture, pasta, and cheese.
4.  Place in casserole dish, cover and bake at 350 degrees for 20 minutes.


  1. This had good flavor, but was a bit dry. Leftovers were very dry. I added a jar of spaghetti sauce and parmesan cheese to the leftovers, which helped, but wasn't great flavor. I'm sure there is probably something that would be better to add to the leftovers, but I'm not sure what that would be.

  2. This was pretty good. I would add more tomatoes. I had added 3/4 cup water to mine and then microwaved it in my covered dish in the microwave for 15min. Came out perfect. I would reccommend microwaving since the noodles were pre-made, or just let us make the noodles. We had a little leftover for our big family.

  3. I took the advice above and added water and heated up in the microwave. For the leftovers, I added a can of cream of mushroom soup and thinned it out with a little milk. I put in a small casserole dish, topped with a little mozzarella cheese, and baked until hot. Delish! Thanks for enough for 2 meals, Amy!