I make this and freeze the second portion. It really freezes and thaws well. Very good for those nights you don’t want to cook!
Recipe courtesy of Simple & Delicious Magazine
1 pkg (16 oz) penne pasta
1 lb boneless skinless chicken breasts, cubed
3/4 lb smoked polish sausage or fully cooked bratwurst links, cubed
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 Tbsp olive oil
6 garlic cloves, minced
2 jars parmesan Alfredo sauce
1 can condensed cream of mushroom soup, undiluted
1/2 tsp pepper
1/4 tsp salt
2 cups shredded cheddar cheese
Cook pasta according to package directions. Meanwhile, cook the chicken, sausage, onion, and red and green peppers in oil in a Dutch oven over medium heat for 6-8 minutes or until chicken is no longer pink. Add garlic; cook and stir 1 minute longer.
Stir in Alfredo sauce, soup, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat.
Serve desired amount immediately. Cool remaining mixture; transfer to freezer containers. Freeze for us to 3 months.
To use frozen pasta: Thaw in the refrigerator overnight. Transfer to a large skillet; cook and sit over medium heat for 10-12 minutes or until heated through.
To microwave frozen pasta: Thaw in the refrigerator overnight. Transfer to a microwave safe dish. Cover and microwave on high on 10-12 minutes or until heated through, stirring once.