Chicken And Bows
- 1 package (16 ounces) bow tie pasta
- 2 pounds boneless skinless chicken breasts, cut into strips
- 1 cup chopped sweet red pepper
- 1/4 cup butter, cubed
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 2 cups frozen peas
- 1-1/2 cups 2% milk
- 1 teaspoon garlic powder
- 1/4 to 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cup grated Parmesan cheese
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink.
- Stir in the soup, peas, milk, garlic powder, salt and pepper; heat through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat. Freeze option: Transfer individual portions of cooled mixture in freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through, stirring occasionally.
pasta, chicken breasts, sweet red pepper, butter, condensed cream, frozen peas, milk, garlic, salt, pepper, parmesan cheese
Taken from www.tasteofhome.com/recipes/chicken-and-bows/ (may not work)