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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken and Bows Recipe

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This recipe for Chicken and Bows is from My Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. (16 oz.) bow tie pasta
2 lbs. boneless skinless chicken breast, cut into strips
1 c. chopped sweet red pepper
1/4 c. butter, cubed
2 cans (10 3/4 oz. each) condensed cream of chicken soup
2 c. frozen peas
1 1/2 c. milk
1 tsp. garlic powder
1/4 to 1/2 tsp. salt
1/4 tsp. pepper
2/3 c. grated Parmesan cheese
Directions:
Directions:
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 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 and 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 chicken mixture; 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.

 

 

 

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