Chicken and Bows
Source of Recipe
Simple and Delicious
List of Ingredients
16 oz. bow tie pasta
2 pounds boneless, skinless chicken breasts, cut into strips
1 cup chopped sweet red pepper
¼ cup butter, cubed
2 cans cream of chicken soup
2 cups frozen peas
1½ cups milk
1 tsp garlic powder
¼ to ½ tsp salt
¼ tsp pepper
2/3 cup grated Parmesan cheeseRecipe
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 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.
You can serve half of the mixture immediately.
Cool remaining mixture; transfer to a freezer container. Cover and freeze up to 3 months.
TO USE FROZEN CASSEROLE:
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.
Yield: 2 casseroles (6 servings each)
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