Chicken and Bows
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8 servings.
I first made this recipe when I was a professional nanny. It comes together quickly at dinnertime when the kids are hungry. —Danette Forbes, Overland Park, Kansas
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
-
Crushed red pepper flakes, optional
Directions
-
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. If desired, sprinkle with red pepper flakes.
Nutrition Facts
1-1/4 cups: 536 calories, 18g fat (8g saturated fat), 94mg cholesterol, 908mg sodium, 57g carbohydrate (7g sugars, 5g fiber), 37g protein. Diabetic Exchanges: 3 lean meat, 3 very lean meat, 2 starch, 2 fat.
© 2024 RDA Enthusiast Brands, LLC