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Chicken and Bows

“I first made this recipe when I was a professional nanny,” writes Danette Forbes of Overland Park, Kansas. “It comes together quickly at dinnertime when the kids are hungry.”

12 ServingsPrep/Total Time: 25 min.

Ingredients

1 package (16 ounces) bow tie pasta
2 pounds boneless skinless chicken breasts, cut into strips
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 2% milk
1 teaspoon garlic powder
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese

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. Bring
to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until
heated through. Stir in 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.

2 of 2

Chicken and Bows (continued)

Directions (continued)

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).

Nutrition Facts: 1-1/3 cups equals 357 calories, 12 g fat (5 g saturated fat), 64 mg cholesterol, 636 mg sodium, 37 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.