Chicken and Bows

This is a very hearty meal that feeds lots! Can be served up as a comfort meal in the winter or chilled as a pasta salad in the summer, very versitile.

The picture on the left is the total amount made. The picture on the right, is one serving portion.

Ingredients:
1 pkg (16 oz) of bow tie pasta
2 lbs of chicken breast cut into strips (you could quarter or cube)
1 c chopped red pepper
1/4 of butter, cubed
2 cans condensed cream of chicken soup
2 c frozen peas
1 1/2 c of milk
1 tsp garlic powder
1/4 to 1/2 tsp of salt
1/4 tsp of pepper
2/3 c graded Parmesean

Directions:
1. Cook pasta according to directions on box. Meanwhile, in a dutch oven, cook chicken and red pepper in butter over medium heat until chicken is no longer pink. (I didn't have a dutch oven, so I just used a deep skillet and sauteed the two in butter.)
2. Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat;simmer uncovered for 1-2 mins or until heated through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat.
3. Serve half the mixture
4. Freeze the other half for up to the 3 months

Review: As I mentioned before, this recipe might be a good one to set aside for a big dinner party as a side salad. I could also see this as a starter recipe for a chicken pot pie. An even better use would be to mark this as a dish to make the new mommy or daddy when they bring home their bundle of joy from the hospital. It makes a lot and can be frozen, so they get two meals out of it!