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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken and Bows Recipe

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This recipe for Chicken and Bows 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!
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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