I was trying to think of a more exciting name than Chicken and Bows...but I just couldn't. So, straight from the Simple & Delicious magazine, I present to you Chicken and bows...
I love this recipe for a variety of reasons. While my kids love peppers, most kids don't. This recipe presents a great way to put a veggie they might not normally eat in without it being overpowering. The second reason I love it it because it makes a TON of food and is VERY FREEZER FRIENDLY! So, without planning to or making special arrangements, you have another night's meal ready to freeze and reheat for a quick dinner another night. The meal on a whole was not very expensive at all--and divided by 12 would make it a very budget friendly meal. VERY tasty, very easy--the kids gobbled it right up!
1 package (16 ounces) bow tie pasta
2 pounds boneless skinless chicken breasts, cut into strips (I used pre-cubed chicken that I got as a manager special at the store, so mine is cubed)
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 milk
1 teaspoon garlic powder
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a seperate pan, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken juices run clear. 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. To use frozen casserole: Thaw in the refrigerator overnight. Transfer to an ungreased shallow 3-qt. microwave-safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once. Yield: 2 casseroles (6 servings each).