Perfect prepacked lunch saver
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 box of Healthy Harvest Whole wheat pasta (bows, rotini, penne all work)1 can (680ml) Hunts Thick & Rich sauce - Four cheese1 chopped sweet onion1 can of mushrooms or fresh if you have them on hand (optional)3-4 boneless skinless chicken breasts depending on size1 cup of finely shreaded cheddar cheese, mozzerella or a mix.Optional ingredient?-peppers (sweet bell or something for some heat)- minced garlic- any other veggies
Portion size is up to you, I split it into 5-6 equal containers that then get thrown in the freezer for future use. Very simple to make and rewarding when it comes down to the choice of not having any time to make a lunch you can skip the fast food and grab one out of the freezer!
In a good sized pot heat enough water to cover the pasta by 2". I will often make two batches at a time. When the water comes to a boil, toss the pasta in and stir regularlly. Let it boil for around 10 minutes (box recommended time). I like it a bit softer so might cook it for 15-20 minutes. drain and leave it off to the side unheated.
While you're waiting for the pasta to boil and cook, you can get everything else ready. This splits 2 ways now, fresh vs. canned and prepared. If your dealing with canned veggies and pre cooked chicken skip ahead, if not follow me.
slice breasts into strips (no need to worry about size, you will dice it later) sautee chicken in a pan (i use a wok for everything, but its not needed) and use a bit of spray to keep it from sticking! once chicken is mostly done, toss in the chopped sweet onion and mushrooms and garlic. Keep all chopped things chunky. Fully cook the chicken but don't over cook the veggies, as everything is intended to be reheated.
Get rid of extra juices and add the can of sauce to the noodles and stir in the diced chicken and veggies. Let it cool off. Divide it up into freezeable dishes and top with a bit of low fat finely shreaded cheese.
Freeze and your done! Take it out the night before, or leave it at room temperature for an hour or so to defrost before microwaving if possible.
Number of Servings: 6
Recipe submitted by SparkPeople user SIBERIAN_TIGGY.
In a good sized pot heat enough water to cover the pasta by 2". I will often make two batches at a time. When the water comes to a boil, toss the pasta in and stir regularlly. Let it boil for around 10 minutes (box recommended time). I like it a bit softer so might cook it for 15-20 minutes. drain and leave it off to the side unheated.
While you're waiting for the pasta to boil and cook, you can get everything else ready. This splits 2 ways now, fresh vs. canned and prepared. If your dealing with canned veggies and pre cooked chicken skip ahead, if not follow me.
slice breasts into strips (no need to worry about size, you will dice it later) sautee chicken in a pan (i use a wok for everything, but its not needed) and use a bit of spray to keep it from sticking! once chicken is mostly done, toss in the chopped sweet onion and mushrooms and garlic. Keep all chopped things chunky. Fully cook the chicken but don't over cook the veggies, as everything is intended to be reheated.
Get rid of extra juices and add the can of sauce to the noodles and stir in the diced chicken and veggies. Let it cool off. Divide it up into freezeable dishes and top with a bit of low fat finely shreaded cheese.
Freeze and your done! Take it out the night before, or leave it at room temperature for an hour or so to defrost before microwaving if possible.
Number of Servings: 6
Recipe submitted by SparkPeople user SIBERIAN_TIGGY.
Nutritional Info Amount Per Serving
- Calories: 303.8
- Total Fat: 3.6 g
- Cholesterol: 39.0 mg
- Sodium: 371.6 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 7.2 g
- Protein: 26.5 g
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