This is a great freezer meal!
1 small green pepper, thinly sliced
8 oz. whole mushrooms, cut in half
2 (14.5 oz) cans diced tomatoes w/Italian seasonings, undrained
1 c. reduced fat chicken broth
2 c. cooked, cubed chicken breast
2 c. dried penne pasta, cooked & drained
Combine the broth, green pepper, mushrooms and tomatoes in a large skillet and cook over med. heat until pepper is tender & the mushrooms are cooked through. Remove from heat. Stir in the chicken & pasta. Sprinkle w/Parmesan cheese & serve.
6 servings - 320 calories, 3.3 g fat, 26 g protein per serving