Chicken and Bows

October 23, 2014

143

Creamy bowtie pasta with chicken, peas and red peppers. Delish! This is definitely kid - approved. This recipe freezes really well.

1 pkg. (16 oz.) bow tie pasta
2 lbs. (4 cups) boneless, skinless chicken breasts, cut into strips
1 c. red pepper, chopped
¼ c. butter, cubed
2 cans (10 ¾ oz. each) condensed cream of chicken soup
2 c. frozen peas
1 ½ c. milk
1 tsp. garlic powder
¼ to ½ tsp. salt
¼ tsp. pepper
? c. grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper over medium heat for 5 to 6 minutes or until chicken juices run clear. 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 parmesan 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 chicken mixture: Thaw in the refrigerator 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. Makes : 2 casseroles

Nutritions

Calories
398

Sodium
756mg
31% DV

Fat
20g
31% DV

Protein
32g
65% DV

Carbs
14g
4% DV

Fiber
4g
18% DV