Creamy Chicken And Pasta
Ingredients
3 tablespoons butter
1/4 cup flour
1 onion, chopped
1 tablespoon capers, drained
2 cans (14 1/2 ounces each) chicken broth
1/4 cup grated parmesan cheese
2 teaspoons dried Italian herb blend
1 pound rigatoni, cooked according to package directions to just al dente
2 boneless, skinless, chicken breast halves, grilled, thinly sliced
1 package (10 ounces)frozen peas
Directions
Melt butter in heavy pot over medium heat.
Stir in flour.
Add onion and capers; cook until onions become translucent and mixture begins browning, about 3 minutes.
Whisk in chicken broth; heat to boiling, stirring constantly.
Reduce heat to simmer; cook 5 minutes.
Remove from heat; stir in cheese and herbs.
Cool completely, about 30 minutes.
Divide pasta among four microwave-safe freezer bowls.
Top with chicken, peas and sauce.
Cover with plastic or a lid; freeze for up to 3 months.
To serve:
Vent the plastic or remove the lid and cover with a paper towel.
Microwave frozen containers separately on High (100 percent power) until hot, about 5 minutes, stirring halfway through cooking time.
Let rest 1 minute before serving.
4 servings