Chicken Bruschetta Pasta

An ounce of prevention is worth a pound of cure. Freezer Meal Cooking is a great meal prepping/planning technique to help during your busy weeknights. I was able to prep this meal over the weekend and had it cooked (with MINIMAL dishes) in about 20 minutes.

Chicken Bruschetta Pasta

Course Main Course
Cuisine Italian


Needed for Cooking Day:

  • 1 lb spaghetti
  • 32 oz chicken broth

Needed for Freezer Prep Day:

  • 1/2 oz fresh parmesan cheese
  • 1/3 cup olive oil
  • 1 lb boneless, skinless chicken tenders
  • 1 tbsp dried basil
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil
  • 1 tbsp Italian Seasoning
  • 4 small Roma tomatoes
  • 3 cloves garlic


Freezer Meal Assembly

  • Add chicken tenders to a Gallon-sized freezer bag. Add 1 tbsp olive oil and 1 tbsp Italian seasoning. Knead and squeeze out as much air as possible when done.
  • To a second Gallon-sized freezer bag add below items, knead, and squeeze out as much air and seal:
    Cut all 4 Roma tomatoes in half lengthwise. Scoop out seeds. Dice.
    Parmesan cheese
    1/3 cup of olive oil
    Dried basil, onion powder, salt, and pepper
    3 cloves of garlic, minced
  • Place both bags into a 3rd gallon bag. Put recipe into a sandwich sized bag and add to 2 food bags. Seal and freeze flat.

Cooking Day Directions

  • Transfer bag to refrigerator 1-2 days before cooking. Break spaghetti noodles in half and place in microwave safe dish with lid. Add chicken broth, put the lid on and microwave for 15 minutes, stirring half-way through. Cook chicken for 3-5 minutes per side over medium heat on stovetop. Or bake at 375 for 15-20 minutes, until internal temperature reaches 165°F. Dice chicken to add to pasta when ready. Remove spaghetti from microwave. Almost all liquid should be absorbed by pasta. Add bruschetta mixture and diced chicken and mix well to combine. Top with freshly grated parmesan cheese.

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