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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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My family loves pasta, so I decided to get in the kitchen and come up with my own chicken pasta. This recipe is quick and simple to make, and it tastes so good, they all go back for seconds. I serve it with a tossed salad and garlic bread. âKim Weishuhn, Pensacola, Florida Ingredients:
2 packages (12 ounces each) bow tie pasta |
2 pounds boneless skinless chicken breasts, cut into 1-inch strips |
2 tablespoons olive oil, divided |
2 bunches green onions, chopped |
2 medium green peppers, chopped |
2 medium sweet red peppers, chopped |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
3/4 cup 2% milk |
2-1/2 teaspoons cajun seasoning |
1-1/2 teaspoons garlic powder |
2 cups (8 ounces) shredded colby-monterey jack cheese |
Directions:
1. Cook pasta according to package directions to al dente.
2. Meanwhile, in a Dutch oven, saute chicken in 1 tablespoon oil until juices run clear. Remove with a slotted spoon and set aside. In the same pan, saute onions and peppers in remaining oil until tender. Add the broth, soups, milk, Cajun seasoning and garlic powder. Bring to a boil and remove from the heat.
3. Drain pasta. Add pasta and chicken to soup mixture; toss to coat. Divide between two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Cover and bake casseroles at 350° for 20-25 minutes or until bubbly. Yield: 2 casseroles (6 servings each).
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