Prep and cook time: 20 minutes
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
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
 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.
 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.
 Serve pasta in bowls and sprinkle with Parmesan cheese and ground black pepper. Serve.
Broccoli with Herb Butter
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
 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.
 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.