1 box Barilla pasta (mini bow tie or penne)
4 cups cooked cubed chicken, seasoned with salt, pepper, basil, oregano
4 cups fresh broccoli, steamed
4 Tbsp fresh lemon juice
4 Tbsp olive oil
1 bag Italian cheese mixture, shredded
Cook the noodles al dente, according to package directions. Mix lemon juice and olive oil. Combine ingredients in large bowl and toss. Pour into a 9x13 greased pan. (This recipe filled about 1 1/2 foil pans) Top with the cheeses. (I added cheese halfway and on top.) Bake covered at 350 degrees for about 20 minutes or until heated.
Freezer Directions: Everything is already cooked, so you just thaw it. Bake covered at 350 degrees for 20 minutes.
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