Try It Tuesday

try it tuesday new

Before I had Huff the Babe, I put together a few freezer meals so I would t have to cook/Huff the Hubs would t have to leave me alone at the house with two kids to go get take out. Thanks to our amazing Lifegroup, family, and friends, we have only had to cook three times in the past three and a half weeks! And, thankfully, one of those meals was this freezer meal!

spinach-and-chicken-casserole-recipe-freezer-cooking

Here’s what you need:
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6 cooked chicken breasts, cut into bite size pieces
2 jars alfredo sauce
4 tablespoons pesto
2 tablespoons olive oil
4 teaspoons minced garlic
2 bags fresh spinach
2 lbs penne pasta (or 1 box)

First, cook the penne according to directions on the box. While the pasta is cooking, pour some olive oil into a pan on the stove and cook your chicken. This usually takes about 6-8 minutes a side, maybe more if they’re thick pieces. When they’re cooked, remove from the pan and cut the chicken into bite size pieces and place in a large bowl.

In the same toss in the garlic and saute for about a minute. Add one bag of spinach and saute until its withered (it doesn’t take long; THAT’S WHAT SHE SAID! Ha!). Pour the garlic and place it aside with the chicken. Saute the remaining bag of spinach until wilted.

Your pasta should be done by now. When its drained, pour it into the large bowl with the chicken, spinach, and garlic. Add the alfredo sauce and pesto and mix well.

Then, spoon the mixture into two 9×13 pans that have been sprayed with cooking spray. Bake for 30 minutes at 350. Then, you can either freeze it or eat it then! I chose to freeze it. The night before, I took it out of the freezer and let it set in the fridge until an hour before dinnertime. Then, I popped it into the oven at 350 for an hour and dinner was served!

 

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Y’all, this meal was BOMB DIGGITY! I know it seems like a lot of work, but its sooooo worth it! It was DELISH! Even Huff the Tot liked it!

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