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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken and Bows Recipe

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This recipe for Chicken and Bows is from The Rasmussen Family Cookbook Project, 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 (8oz.) bow tie pasta
1 lbs. boneless skinless chicken breast, cut into strips
1/2 cup chopped, red peppers
1/8 cup butter, cubed
1 cans cream of chicken soup
1 cups frozen peas
3/4 cups milk
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup grated Parmesan cheese
Directions:
Directions:
Cook pasta according to pkg. 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; add to chicken mixture and toss to coat.

 

 

 

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