2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
½ cup finely chopped sun-dried tomatoes
7.5-ounce jar artichoke hearts, cut into bite-sized pieces
1 tablespoon minced garlic
½ cup water
1 tablespoon finely chopped rosemary
16 ounces dry penne pasta
1 cup Parmesan cheese (optional)
Season chicken with salt and pepper to taste and then place in a 1-gallon zip-lock bag.
Add everything from sun-dried tomatoes to rosemary. Close the bag, removing as much air from the bag as possible.
Give the bag a gentle shake to mix everything together. Store in the freezer for up to two to three weeks.
Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
Cover and cook on high for 3 hours, or on low for 6 hours.
Cook penne pasta according to directions.
Stir in cooked pasta and Parmesan cheese (optional). Continue to cook for another 10 minutes, or until hot.
Serve with garlic bread.