Cacciatore Penne

I made this and thought it looked rather uninspiring. The liquid wasn't thick enough for me so I added a tablespoon of cornstarch to thicken it. My entire family loved it. Even the picky ones. It tasted pretty good to me as well, it's just that when I was making it, it didn't look exciting. Of course, I had to leave out the green pepper, which would have added some color. This is supposed to make 6 servings. I split it into two and put the leftovers in the freezer.

2cups chicken breast meat, cooked and cubed
1 cup canned chicken broth, I use Rachael Ray's, it's really tasty
1 small green bell pepper, thinly sliced
1 8-oz package sliced mushrooms
2 (14.5oz) cans diced tomatoes with Italian seasonings, undrained
10oz (2 cups) uncooked penne pasta (cook according to pkg directions)
1/4 cup Parmesan cheese (for serving day), I topped with mozzarella instead

In a large skillet combine broth, green pepper, mushrooms and tomatoes. Cook over medium high heat until green pepper slices are tender and mushrooms are cooked through. Remove from heat. Stir in chicken and drained pasta. Pour into labeled freezer bags; seal and freeze.

To serve: thaw completely. Reheat in large skillet until heated through. Serve hot, sprinkled with cheese.