Recipe

A A A

• 1 lb penne pasta
• 1 lb chicken breasts diced, cooked
• pinch non-stick cooking spray
• 4 oz cheese blend low-fat shredded
• 1/2 cup yellow onions diced
• 2 tbsp pimentos chopped,drained
• 1 tbsp dried rosemary
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cup nonfat milk
• 1 1/2 can cream of mushroom soup

• 1 Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray. Putting the pasta together Place all the ingredients into a large bowl and stir to combine. Transfer the mixture to a resealable freezer bag, dividing it equally among two bags if you are splitting the recipe.
• 2 For dinner tonight
• 3 Preheat the oven to 350°F. Place the contents of a bag into the prepared baking dish and cover with foil. Place in a crockpot, set on low heat, and cook for 5 to 6 hours.
• 4 To freeze
• 5 Label, date, and freeze for up to 3 months. Thaw in the refrigerator for one day before cooking as directed above.