One Dish Chicken and Bows

Ingredients

• 1 (16 ounce) packages 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

Directions

1. Cook the pasta according to the pkg. directions.
2. 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.
3. Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil.
4. Reduce the heat and simmer, uncovered, for about 2 minutes.
5. Stir in parmesan cheese.
6. Drain pasta and add to the chicken mixture, tossing to coat.
7. Serve!
8. If freezing: Cool remaining mixture and transfer to a freezer container. Cover and freeze for up to 3 months.

9. 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.