Thursday, November 6, 2014

White Wine and Garlic Chicken

Freezer meals. Can. not. tell. you. enough. I love these freezer meals. I'm definitely doing round 2 soon to get me through all the holiday events I'll have going on.  If you are remotely busy, or ever dread cooking after a long day, I HIGHLY recommend doing this. See my initial explanation here.

This recipe turned out more liquid-y than I thought it would be, but it was very good. You can always add a little cornstarch mixed with cold water anytime things need thickening. Thin or thick it doesn't matter, this was yummy!

1 tbsp. olive oil
4 boneless skinless chicken breasts, sliced
1/8 tsp. salt
1/8 tsp. pepper
3/4 cup white wine
3/4 cup chicken broth
1/4 cup lemon juice
5 tsp. minced garlic
2 tsp. dried rosemary
2 tsp. Italian seasoning
1 small red onion, sliced
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
12 oz. spaghetti

Heat olive oil in a skillet over medium high heat. Season chicken with salt and pepper and cook in skillet for 2-3 minutes on each side. Divide chicken into gallon freezer bags. Divide remaining ingredients except noodles into bags. Label and freeze.

To serve: Thaw. Cook in crockpot on low for 4-6 hours. Prepare pasta according to package directions. Serve over chicken over pasta.

I divided this one into 2 gallon bags because it makes 6 servings. My general rule is, any recipe that makes more than 4 servings I divide into two bags. Totally depends on your family size.

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