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Chicken and Bows Recipe

Chicken and Bows Recipe photo by Taste of Home

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“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.”

This recipe is:

Quick

Diabetic Friendly

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Chicken and Bows Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

10 15 25

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.
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).

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional 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.

Originally published as Chicken and Bows in Simple & Delicious September/October 2007, p41

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Chicken and Bows

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(11-20) of 26 reviews

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Reviewed on Mar. 27, 2011 by angief3204

This was delicious! Will make again. My whole family loved it.

Reviewed on Mar. 20, 2011 by ojc0806

Nothing special about this.

Reviewed on Mar. 13, 2011 by dschultz01

This was a good-tasting dish. Quick and easy to make also.

Reviewed on Jan. 22, 2011 by tiajbkuntz

We have 6-8 people we cook for every night and when we make this recipe we all agree! Very good, but I would like to add more cheese .

Reviewed on Aug. 09, 2010 by lilybgrace

Needed more flavor definately! Was good but nothing to rave about.

Reviewed on Apr. 30, 2010 by NJPickleFiend

A very good recipe, very delicious, and very well-rounded!

Reviewed on Apr. 19, 2010 by ChristinePeck

I added more garlic powder, as my family loves the flavor. I am going to play with other spices, and I may flavor the chicken before I cook it. But I loved how much food there was! This can be lunches for a week!

Reviewed on Mar. 16, 2010 by hhoney916

There was no flavor to this. I will not make it again. A waste of ingredients.

Reviewed on Oct. 20, 2009 by rcpark

Very good casserole - made it at a make and take casserole class - Freezes well

Reviewed on Sep. 30, 2009 by croxtok

This recipe is similar to another one that I make. Take out the milk and add some chicken broth, sour cream, and a tsp. of Worchestershire Sauce. Top with seasoned breadcrumbs and shredded cheese and bake for about 45 minutes. My family loves it.

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