Chicken and Bows
“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.â€
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1/4 cup butter cubed
- 1-1/2 cups 2% milk
- 2/3 cup grated parmesan cheese
- 2 cups frozen peas
- 1 cup chopped sweet red pepper
- 1 package (16 ounces) bow tie pasta
- 2 pounds boneless skinless chicken breasts cut into strips
- 2 cans (10-3/4 ounces each) condensed cream of chicken so undiluted
- 1/4 to 1/2 teaspoon salt
- Carbohydrate 3.34070385564584 g
- Cholesterol 56.4594152142258 mg
- Fat 5.65976590168357 g
- Fiber 1.03367391737913 g
- Protein 19.7715808086241 g
- Saturated Fat 3.17459860058671 g
- Serving Size 1 1 serving (106g)
- Sodium 143.041317167366 mg
- Sugar 2.3070299382667 g
- Trans Fat 0.595620667344383 g
- Calories 147 calories
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
