Chicken and Bows
As found on Taste of Home 1-1/4 cups: 536 calories, 18g fat (8g saturated fat), 94mg cholesterol, 908mg sodium, 57g carbohydrate (7g sugars, 5g fiber), 37g protein.
Servings: 12 yield(s)
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Ingredients
  • 16 oz bow tie pasta
  • 2 lb boneless skinless chicken breasts (cut into strips)
  • 1 cup chopped sweet red pepper
  • .25 cup butter
  • 21.5 oz condensed cream of chicken soup ((2 cans 10-3/4 ounces each))
  • 2 cup frozen peas
  • 1.5 cup milk
  • 1 tsp garlic powder
  • .5 tsp teaspoon salt
  • 2/3 cup grated Parmesan cheese
  • crushed red pepper flakes ((optional))
Instructions
  1. 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.
  2. Stir in the soup, peas, milk, garlic powder, salt and pepper; heat through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat. If desired, sprinkle with red pepper flakes.