Chicken and Bows

Ingredients:

• 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
  

Directions:

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)