Chicken Mostaccioli with Sun-Dried Tomato Pesto by Erica

Ingredients:
8 oz uncooked mostaccioli or penne pasta
2 cups frozen cut green beans
1/4 cup olive oil
1 pound skinless chicken breast, cut into 1 inch pieces
1 small onion
1 package of pesto sauce
1/2 tube of sun-dried tomato paste
1 cup of water
1 medium tomato, seeded, coarsely chopped

Assembly:
Cook chicken in dutch oven until able to pull apart with a fork.
Separate chicken.
Cook chopped onions until soft and clear.
Add pesto mix, sun-dried tomato paste, water and oil. Stir with whisk until boiling, reduce heat.
Add tomato, green beans and chicken. Stir.
Cool and place in gallon size Ziploc bag.  Lay flat in freezer.
Have uncooked pasta on hand.

Serving Day:
Thaw completely.
Cook pasta.
Reheat chicken mixture in a pan.
Combine chicken mixture with pasta or serve chicken over pasta.

Chicken Mostaccioli with Sun-Dried Tomato Pesto by Erica Gallery

Description: Chicken Mostaccioli with Sun-Dried Tomato Pesto by Erica Rating: 4.5 Reviewer: carsimulator - Item Reviewed: Chicken Mostaccioli with Sun-Dried Tomato Pesto by Erica