Chicken Alfredo with Pesto

¼ cup butter
¼ cup flour
2 cups low sodium chicken broth
½ tsp salt
½ tsp pepper
16 oz pasta penne or rigatoni works well, but can use preferred, cooked al dente and drained
4 cups cooked chicken diced
16 oz cheese shredded (Italian blend or chose your own mixture)
3 cups baby spinach
1 15 oz can crushed tomatoes
1 ½ cups milk
3 tbsp pesto
½ cup bread crumbs
½ cup parmesan cheese shredded
1 tbsp olive oil

Heat butter in a sauce pan over medium heat. Add flour and whisk for 3-4 minutes.
Add chicken broth, continuing to whisk. Cook until sauce thickens.
Stir in salt and pepper.
Mix sauce, cooked pasta, chicken, cheese, spinach, tomatoes, milk, and pesto.
Pour into 9/13 dish (can use glass, ceramic, or foil).
In a small bowl, mix parmesan cheese, breadcrumbs, and oil. Sprinkle over top of dish.
Cover with foil and freeze.
To reheat, thaw dish, remove foil, and bake at 350*F for 45 minutes.