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Chicken and Bows

Recipe bymj
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Ingredients: 

1 package bow tie pasta
2 pounds boneless skinless chicken breasts, cut into strips
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans condensed cream of chicken soup, undiluted
1 1/2 cups milk
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese


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 is no longer pink.

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.

Serve half of the mixture immediately. Cool remaining mixture; transfer to a freezer container. Cover and freeze for up to 3 months.

Yield: 2 casseroles (6 servings each).

 

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