Chicken and Bows

Name: Chicken and Bows
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings.
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

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.

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