- 1 Reynolds® Handi-Vac™ Vacuum Sealer
- 1 Reynolds® Handi-Vac™ Vacuum Freezer Bag, Gallon Size
- 1 1/2 pounds boneless, skinless chicken breast halves, cut in 1-inch chunks
- 1/2 cup prepared pesto, divided
- 1 tablespoon flour
- 1/2 pound hot cooked linguine
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1/3 cup grated Parmesan cheese
- Place chicken in an even layer in Reynolds Handi-Vac Vacuum Freezer Bag. Pour 1/4 cup pesto over chicken; squeeze freezer bag to coat both sides of chicken. Arrange chicken in an even layer with food touching the textured layer inside the bag. Seal bag.
- Vacuum bag with Vacuum Sealer until bag tightens around chicken. Freeze immediately. When ready to cook, defrost completely in refrigerator.
- Preheat oven to 350 degrees F. Shake flour in a large size Reynolds(R) Oven Bag; place in 13x9x2-inch baking pan. Add remaining pesto; squeeze bag to blend in flour.
- Add defrosted chicken mixture to oven bag; arrange evenly in pan.
- Close oven bag with nylon tie; cut six 1/2-inch slits in top.
- Bake 20 to 23 minutes or until chicken is done. Stir chicken before serving. Toss linguine with sun-dried tomatoes. Top with pesto chicken and sprinkle with Parmesan cheese before serving.