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Wednesday, May 23, 2012

Chicken and Bows

Recipe from Simple and Delicious Taste of Home Magazine
Sept/Oct 2007

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

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.

© Taste of Home 2012

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