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Chicken and Bows

 Chicken and Bows
β€œI first made this recipe when I was a professional nanny,” writes Danette Forbes of Overland Park, Kansas. β€œIt 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; heat
  • through. Stir in cheese. Drain pasta; add to chicken mixture and
  • toss to coat.
  • Yield: 12 servings.

2 of 2

Chicken and Bows (continued)

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