Monday, February 23, 2009

Chicken and Bows


  • 1 pkg (16 oz) bow tie pasta

  • 2 lbs. boneless, skinless chicken breasts, cut into strips

  • 1 c. chopped sweet red pepper

  • 1/4 c. butter, cubed

  • 2 cans cream of chicken soup

  • 2 c. frozen peas

  • 1 1/2 c. milk

  • 1 tsp. garlic powder

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 2/3 c. grated Parmesan cheese


  1. Cook pasta according to package. Drain.

  2. Meanwhile, in large pan cook chicken and red pepper in butter over medium heat for 5-6 minutes; until chicken juices run clear.

  3. Stir in soup, peas, milk, garlic powder, salt and pepper.

  4. Bring to boil; reduce heat and simmer, uncovered 1-2 minutes (or until heated through).

  5. Stir in Parmesan cheese; add drained pasta

  6. Toss to coat.

  7. Serve half of mixture immediately. Freeze other half. (*A 9x13 works fine to serve entire recipe)

To serve frozen casserole: thaw in fridge overnight. Transfer to un-greased shallow 3 qt microwave-safe dish. Cover and microwave on high for 8-10 minutes (until heated through) stirring once.

Makes 2 casseroles (6 servings each)

1 comment:

Angie said...

I make a casserole a lot like this :)