Ingredients
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1 (16 ounce) package bow tie pasta
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2 lbs boneless skinless chicken breasts, cut into bite-sized pcs
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1 cup chopped sweet red pepper
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1/4 cup butter, cubed
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2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
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2 cups frozen peas
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1 1/2 cups milk (I used 2%)
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1 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2/3 cup grated parmesan cheese
Instructions
- Cook the pasta according to the pkg. directions.
- 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.
- Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil.
- Reduce the heat and simmer, uncovered, for about 2 minutes.
- Stir in parmesan cheese.
- Drain pasta and add to the chicken mixture, tossing to coat.
- Serve!
- If freezing: Cool remaining mixture and transfer to a freezer container. Cover and freeze for up to 3 months.
- 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.