One Dish Chicken and Bows by
Ingredients
1 (16 ounce) package bow tie pasta
2 lbs boneless skinless chicken breasts, cut into bite-sized pcs
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
2 cups frozen peas
1 1/2 cups milk (I used 2%)
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated parmesan cheese
Instructions
Cook the pasta according to the pkg. directions.
Meanwhile, in a large skillet or dutch oven, cook the chicken and red pepper (or carrots) in melted butter over medium heat for about 6 minutes or until chicken juices run clear.
Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil.
Reduce the heat and simmer, uncovered, for about 2 minutes.
Stir in parmesan cheese.
Drain pasta and add to the chicken mixture, tossing to coat.
Serve!
If freezing: Cool remaining mixture and transfer to a freezer container. Cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the fridge overnight. Transfer to an ungreased, shallow 3 quart microwave-safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.
Meanwhile, in a large skillet or dutch oven, cook the chicken and red pepper (or carrots) in melted butter over medium heat for about 6 minutes or until chicken juices run clear.
Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil.
Reduce the heat and simmer, uncovered, for about 2 minutes.
Stir in parmesan cheese.
Drain pasta and add to the chicken mixture, tossing to coat.
Serve!
If freezing: Cool remaining mixture and transfer to a freezer container. Cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the fridge overnight. Transfer to an ungreased, shallow 3 quart microwave-safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.