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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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âI first made this recipe when I was a professional nanny,â writes Danette Forbes of Overland Park, Kansas. âIt comes together quickly at dinnertime when the kids are hungry.â Ingredients:
1 package (16 ounces) 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 (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
2 cups frozen peas |
1-1/2 cups 2% milk |
1 teaspoon garlic powder |
1/4 to 1/2 teaspoon salt |
1/4 teaspoon pepper |
2/3 cup grated parmesan cheese |
Directions:
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. Yield: 12 servings.
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