Corkscrew Chicken

I'm stocking up on my freezer meals again.  This one was SUPER easy in both prep and cooking and the taste delivered.  Can't beat that!

{corkscrew chicken}
  serves 6
4 boneless, skinless chicken breast halves cut into bite sized pieces
1 medium onion, chopped
3T olive oil (spray works too)
2 garlic cloves, minced (less if you don't like garlic as much as me!)
1-26oz. can spaghetti sauce
1 c. chicken broth (omit if you are NOT freezing noodles uncooked)
2 c. rotini noodles (or something similar)
fresh basil, chiffonade cut
Parmesan cheese

Eating night of:  Cook pasta according to package directions. Drain. Set aside.  Saute chicken onion and garlic in olive oil until chicken is no longer pink. Stir in spaghetti sauce and drained pasta and toss to evenly coat.  Heat to boiling.  Top with fresh basil and Parmesan cheese.

To Freeze: Saute chicken, onion and garlic in olive oil until chicken is no longer pink.  Stir in spaghetti sauce and chicken broth. Heat just to boiling. Remove from heat. Stir in uncooked noodles. Allow to cool completely. Place in gallon freezer bag.  Label and freeze.
  To Serve: Thaw. Place in saucepan and heat to boiling.