Recipe from Simple and Delicious Taste of Home Magazine
This has become popular among my kids. You can substitute cream of mushroom for the cream of chicken if you don't have it on hand. And I have used egg noodles if you don't have bow ties but it's fun to have the bow ties for the kids sake.
Chicken and Bows
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
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
© Taste of Home 2012