1 package (16 oz) bow tie pasta
2 lbs boneless skinless chicken breasts, cut into strips
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans (10.75 oz each) condensed cream of chicken soup, undiluted
2 cups frozen peas
1.5 cups milk
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
2/3 cup Parmesan cheese
** recipe makes 2**
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 juices run clear.
2. Stir in soup, peas, milk, garlic powder, salt, and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 1-2 minutes or until heated through. Stir in Parmesan cheese. Drain pasta; add to chicken mixture and toss to coat.
3. Split into 2 portions and place in freezer container.
4. Thaw. Reheat in oven or microwave for 8-10 minutes.
from "Taste of Home Freezer Pleasers" cookbook
