Carrot Chicken Farfalle is the perfect dish to prepare ahead of time in bulk, and freeze for later. It keeps perfectly and can be thawed out just in time for dinner on any sort of pasta. Carrot Chicken Farfalle consists of some basic ingredients like tomato juice, garlic, chicken broth, and of course, fresh carrots. These carrots will be cooked and pureed to a liquid, giving the sauce its unique taste.

This recipe makes an outstanding dish to freeze, so you can always have some on hand for a quick meal. All it takes to reheat is 20 minutes or so on the stovetop, and some fresh cooked pasta. To start from scratch, here are the ingredients:

• 1 48 oz can chicken broth
• 2 Tablespoons of fresh minced garlic, or a whole garlic clove minced
• 2 large chicken breasts, cubed
• 1 stick of unsalted butter (use 1/2 stick for lower fat version)
• 2 cups chopped carrots
• Sprinkle of salt
• (2) 11.5 oz cans of tomato juice
• 1 box of farfalle pasta, uncooked

This dish is very simple. The only hard part is blending the carrots with the tomato juice, which can take some getting used to. For best results, only fill your food processor 1/3 way or less. It will take far less time.

1. Add the minced garlic and butter to a saucepan. Lightly saute the garlic until it is lightly browned
2. Add the chicken broth to the mixture, and bring to a boil.
3. Boil the cubed chicken for approximately 5 minutes and cool the mixture. When cool, remove the chicken and set aside.
4. Add the carrots and one cup of water to the mixture. Bring to a boil again and cook for approximately 5 minutes. Add the tomato juice and let the mixture simmer for 40-45 minutes, until the carrots are soft.
5. Let the mixture cool slightly. Add the mixture to a food processor or blender. Blend on a high speed until the mixture is very smooth. Keep in mind that this mixture may be hot, so you'll want to leave plenty of room for the mixture to move up the sides (which it does when blending).
6. Add the mixture to the chicken and heat on medium. Meanwhile, bring the farfalle pasta to a boil according to the package directions. Toss the drained pasta with the carrot mixture to coat and serve with fresh grated cheese. This will serve approximately 8 people. Double it to freeze more!
   

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