1 lb. Boneless, skinless chicken breasts (2 cups cooked)
1 Tbsp. Vegetable oil
1 medium Onion, sliced
½ Green bell pepper, sliced
2 c. Fresh mushrooms, sliced
1 tsp. Minced garlic
(1) 28-oz. can Italian-style or plain crushed tomatoes in puree
2 Tbsp. Parsley, fresh, chopped
1 tsp. Salt
¼ tsp. Pepper
2 tsp. Italian seasoning
1 tsp. Basil leaves, dried
(1) 16-oz. package Spinach or wide egg noodles
Cut chicken into 1-inch cubes. In a large skillet, sauté chicken in vegetable oil until no longer pink in the center, about 15 minutes. Remove chicken from skillet and sauté onion, green bell pepper, mushrooms, and garlic until onion is transparent, about 10 minutes. Add chicken and remaining ingredients except Parmesan cheese and noodles to the skillet. Simmer 15 minutes. Allow sauce to cool, put in an 8-cup container, cover with foil and freeze.
To serve, thaw dish, and bake chicken in a preheated overn at 350-degrees F for 35 minutes. Cook half package spinach or egg noodles according to directions. Serve chicken over noodles and sprinkle on Parmesan cheese.