Chicken and Bows

Photo by : TASTE OF HOME

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

Directions

• 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.
• Serve half of the mixture immediately. Cool 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 8-10 minutes or until heated through, stirring once.