A rustic poultry-vegetable hunter’s stew. This is a great freezer meal. It makes 3 freezer meals with 2 servings each.

Scale

6 chicken thighs (skinless, boneless)

2 tbsp vegetable oil

2 cans (28 oz) diced tomatoes

2 bell peppers, chopped

1 onion, chopped

2 garlic cloves chopped

1 zucchini sliced or cubed

1/4 tsp dried basil

5 cups dried pasta

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Brown chicken in oil, 10 minutes, turning occasionally; drain off fat if needed.

Add the rest of the ingredients except pasta. Cover and simmer 25 minutes.

While the chicken is cooking, boil the pasta, and drain when it is done cooking.

Portion out the pasta into 3 freezer trays. (approx. 2 cups cooked pasta in each pan).

Once the chicken is cooked, portion out 2 chicken thighs onto the pasta, and spread out the sauce evenly between 3 trays.

Let cool. Cover with foil and freeze.

To reheat: Bake from frozen at 350 degrees for 30-40 mins. It is faster to reheat if you let the dish thaw in the fridge the night before.