Cajun Chicken Pasta Bake

• 2 (12 ounce) packages bow tie pasta
• 2 lbs boneless skinless chicken breasts, cut into 1-inch strips
• 2 tablespoons extra virgin olive oil, divided
• 2 bunches green onions, chopped
• 2 medium green peppers, chopped
• 2 medium sweet red peppers, chopped
• 1 (14 1/2 ounce) can reduced-sodium chicken broth
• 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 3/4 cup 2% low-fat milk
• 2 1/2 teaspoons cajun seasoning
• 1 1/2 teaspoons garlic powder
• 2 cups shredded colby-monterey jack cheese

1. Cook pasta according to package directions to al dente.
2. Meanwhile, in a Dutch oven, saute chicken in 1 tablespoon oil until juices run clear. Remove with a slotted spoon and set aside. In the same pan, saute onions and peppers in remaining oil until tender. Add the broth, soups, milk, Cajun seasoning and garlic powder. Bring to a boil and remove from the heat.
3. Drain pasta. Add pasta and chicken to soup mixture; toss to coat. Divide between two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350u0b0 for 20-25 minutes or until bubbly.
4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u0b0 for 55-60 minutes or until bubbly.

pasta, chicken breasts, extra virgin olive oil, green onions, green peppers, sweet red peppers, chicken broth, condensed cream, condensed cream, milk, cajun seasoning, garlic, colbymonterey

Taken from www.food.com/recipe/cajun-chicken-pasta-bake-488852 (may not work)