Chicken and Bows Recipe

4.5 34 57
Chicken and Bows Recipe
Chicken and Bows Recipe photo by Taste of Home
Publisher Photo

Chicken and Bows Recipe

Read Reviews
4.5 34 57
Publisher Photo
“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.”
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/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; 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.
Yield: 12 servings.
Originally published as Chicken and Bows in Simple & Delicious September/October 2007, p41

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
    Yield: 12 servings.
Originally published as Chicken and Bows in Simple & Delicious September/October 2007, p41

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Reviews forChicken and Bows

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JoanieK53 User ID: 8355717 265009
Reviewed Apr. 22, 2017

"Very good. Didn't have peas so I used fresh chopped broccoli and different shaped pasta of choice."

MY REVIEW
Rosemary Swope User ID: 1654672 263531
Reviewed Mar. 16, 2017

"Made as is. We really enjoyed this. Thank you for sharing this recipe."

MY REVIEW
Gwenwebe User ID: 919001 254971
Reviewed Oct. 3, 2016

"We love it! I made some changes. I boiled the chicken breast with seasoning and shredded. Then followed the rest of the instructions and Added 1/2 cup milk and another can of condensed soup. So it's not so dry."

MY REVIEW
mrs._white User ID: 7182927 250575
Reviewed Jul. 17, 2016

"Not a bad recipe. Needs something more though, maybe more cheese. Just ok"

MY REVIEW
Esharisse78 User ID: 7930002 143638
Reviewed Aug. 31, 2014

"I made this meal for my family and not only was it easy but even my picky eaters loved it. There was enough to have to meals so we ate one that night and put the other in the freezer. I may add bacon next time!"

MY REVIEW
luigimon User ID: 1692040 92661
Reviewed Aug. 23, 2014

"This is a dinner to be made only for me. My husband did not like it. I did! I halved the recipe, and it still made a lot. Needed lots of salt and pepper. My kind of comfort food. Oh, and don't use cheap chicken. I keep buying that generic stuff at Kroger and it's always rubbery. I don't think it's my cooking......but maybe."

MY REVIEW
pajamaangel User ID: 1603339 208105
Reviewed Jan. 15, 2014

"An average meal for us. I wanted much more flavor. It is filling and a quick fix for busy weeknights for sure."

MY REVIEW
meatball71360 User ID: 2581497 208104
Reviewed May. 26, 2013

"Very easy to make. Might add chopped carrots next time. I omitted the butter, subbed fat free milk and reduced fat soup."

MY REVIEW
angieitis User ID: 7255005 71710
Reviewed May. 7, 2013

"I added green onions only because I love them, very easy to make"

MY REVIEW
Grannynola User ID: 1738594 92429
Reviewed Jan. 31, 2013

"Wonderful the only thing I did different was add canned chicken and it turned out great. Makes a huge batch so I 1/2 the recipe."

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