per serving: 498 calories; 40 grams protein; 10 grams total fat; 4 grams fiber; 5 grams saturated fat; 60 grams carbohydrates; 89 mgs cholesterol; 228 mgs sodium; 12 WW points plus // nutrition is based on a 6 oz boneless chicken breast

Freezer Kid Friendly

Pesto Chicken with Parmesan Noodles

Ingredients

10 ounces linguine

2 tablespoons butter

4 boneless, skinless chicken breasts cut into cubes

1/2 cup prepared pesto sauce

1/4 cup shredded Parmesan cheese

Instructions


[1]
Cook pasta in a large pot of boiling salted water until cooked through but still firm to the bite. Drain and return to the pot to keep warm.
[2]
Meanwhile, in medium skillet, melt the butter and cook the chicken; for 4 to 5 minutes or until no pink remains in chicken. Turn off heat and add pesto; add mixture to pasta and gently toss to coat, adding more pesto, if desired.
[3]
Serve pasta in bowls and sprinkle with Parmesan cheese and ground black pepper. Serve.

Broccoli with Herb Butter

Ingredients

1 medium bunch broccoli ends and tough stalks trimmed

3 tablespoons butter

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

Instructions


[1]
Place broccoli in a steamer basket or in a saucepan with enough water to cover. Cook covered over medium heat until crisp-tender, about 6-7 minutes. Drain well and immediately run under very cold water; return to pan or transfer to serving dish.
[2]
In a microwave-safe bowl, combine butter, basil, marjoram and thyme, and heat in the microwave until butter is melted. Pour over broccoli and toss until coated. Serve immediately.