Chicken and Bows Recipe

By á-48930

Ingredients

• 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

Preparation

Step 1

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. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat.
Yield: 2 casseroles (6 servings each).