Lemon Broccoli Farfalle with Chicken {and a freezer meal exchange}


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I participated in a freezer meal exchange for the first time last weekend! I was surprised a few weeks ago when a facebook group I belong to put out the call. Since I love to have meals in my freezer, I signed right up! We worked out the logistics, shared recipes we thought we would make, and then got busy cooking. In all, eight crunchy mamas {me included} decided to participate.

I found a recipe for Lemon Broccoli Farfalle with Chicken at Lovely Little Snippets and adapted it to fit my needs. I was drawn to this recipe because I had a ton of broccoli in my garden {free}, lots of lemons in my fridge {that I picked up for 10 cents each!}, and cheese that needed to be used up. Even better, noodles {1.19 a box} and chicken {1.68 / lb} were on sale that week so that helped keep my total cost down too. I also wanted to make a light meal, and this definitely fit the bill!

I spent the better part of Friday afternoon prepping the meals {from 2-5:30 ish}. The noodles took the longest because I cooked them one box at a time. Well, I got impatient at the end and cooked the last three boxes together. Everything else I prepped at the same time. When one box of noodles finished, I assembled the casserole in a 9×13 pan and let it cool as I worked on the next box. Then I bagged everything in a gallon ziploc and froze it. Easy peasy!

Last Saturday, we all met up at a lovely farm home , watched the kids play, and chatted. It was such a nice morning with lovely weather and great conversation. And then, we got down to business. We each set out our meals in the kitchen and took one of everyone else’s. I  brought home a freezer full of prepped meals – 8 meals in all! Plus, I miscounted and had enough ingredients for two more freezer meals of my own recipe! I also got rid of a bunch of kale… {not that you can tell because.it.just.won’t.die.} hehe! 😉

You can see the original recipe at Lovely Little Snippets. Here’s how I adapted it to fit my needs – basically I doubled the recipe, changed the way I cooked the chicken, and changed up the cheese. I’d love to hear if you’ve ever done anything similar and what meal you took!

Yield: 8

Lemon Broccoli Farfalle with Chicken {for the freezer}

chicken farfalle for the freezer


  • 1 box farfalle noodles
  • 2 heaping cups cooked, cubed chicken
  • 2 cups cooked, chopped broccoli
  • 4 TBS fresh lemon juice
  • 4 TBS olive oil
  • salt & pepper to taste
  • shredded cheese {whatever you have on hand}


  1. Cook the chicken. I sauteed mine over medium heat in olive oil and seasoned with dried basil & oregano, salt & pepper {~10 minutes}.
  2. Cube the chicken.
  3. Cook the noodles al dente according to package directions.
  4. Cook & chop the broccoli.
  5. Mix lemon juice and olive oil.
  6. Combine noodles, chicken, broccoli in a 9x13 pan.
  7. Stir in the lemon juice/olive oil combo.
  8. Grate fresh cheese on the top. {I used Asiago, white cheddar, fontina}
  9. Let cool 10-15 minutes, then put everything in a gallon freezer bag. Squeeze out all the air you can.
  10. Freeze.
  11. On Baking Day, thaw.
  12. Place in greased 9x13 pan. Add a bit more cheese if you'd like. Cover with foil.
  13. Bake @ 350 until heated ~ 20 minutes.
  14. Enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!


About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

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  1. I have never done a meal exchange like this, sounds like a great idea! Your dish sounds delicious!

    1. I blanch the broccoli for 4 minutes or so (add it to the noodles for the last few minutes of cooking) and I don’t think it gets mushy. 🙂

    1. I think some noodles freeze fine – especially lasagna noodles. My husband didn’t particularly like the thawed version, but I thought it was ok. I tried to under cook them so they wouldn’t come out too mushy and it sort of worked… 😉