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

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 cup s 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

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.