New Food #45 - Chicken and bows

This is a great dish, super easy and wonderful when you don't have all the stuff it asks for you can STILL make it work!

Chicken and Bows



Makes 2 casseroles (again one for us)

1 package (16 oz) bow tie pasta
2 pounds of boneless skinless chicken breasts, cut into strips
1 cup of chopped sweet red pepper
1/4 cups of butter, cubed
2 cans (10.75oz each) of condensed cream of chicken soup, undiluted
2 cups of frozen peas
1.5 cups of 2% milk
1 teaspoon of garlic powder
1/4 to 1/2 teaspoon of salt
1/4 teaspoon of pepper
2/3 grated Parmesan cheese

1 - Cook pasta according t package directions. Meanwhile, in a dutch oven, cook chicken and red pepper in butter over medium heat for 5 to 6 minutes or until Chicken is no longer pink.

2 - Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered for about 1 to 2 minutes or until heated through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat.

3 - Serve half of the mixture immediately. Cool the remaining mixture; transfer to a freezer container. Cover and freeze for up to 3 months.

To use frozen casserole - thaw in the refrigerator overnight. Transfer to an ungreased shallow 3-qt microwave-safe dish. Cover and microwave on high for 8 to 10 minutes or until heated through, stirring once.

EN - This recipe was tested in a 1,100 - watt microwave.

**** We didn't use sweet red peppers but everything else was the same!!



Good meal, so yummy. It's a great "fill you up and taste SO good and be SOOO easy". I kept going back to the pot to eat more!