"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken and Bows Recipe

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This recipe for Chicken and Bows, by , is from Karen's 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!

Contributor:  
Contributor:  
Karen Parsons

Category:
Category:

Ingredients:  
Ingredients:  
1 package (16 ounces) bow tie pasta
2 pounds boneless skinless chicken breasts, cut into strips
1 c. chopped sweet red pepper
1/4 c. butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 c. frozen peas
1-1/2 c. 2% 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 is no longer pink.

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.
Freeze option: Transfer individual portions of cooled mixture in freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through, stirring occasionally.

This is another recipe that I make 1/2 and cook now and freeze the other half for another day!

 

 

 

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