I made this for dinner last night....it was so good...real comfort food and I think it would be really kid friendly too. I only made up about half of the recipe, but since it is so good why not make up the whole recipe and freeze the rest like the recipe suggests.
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.
1 package bow tie pasta -- (16 ounces)
2 pounds boneless skinless chicken breasts -- cut into strips
1 cup chopped sweet red pepper
1/4 cup butter -- cubed
2 cans condensed cream of chicken soup -- (10-3/4 ounces each ) undiluted
2 cups frozen peas
1 1/2 cups 2% milk
1 teaspoon garlic powder
1/4 teaspoon salt -- (1/4 to 1/2)
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese
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. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat.
3. Serve half of the mixture immediately. Cool remaining mixture; transfer to a freezer container. Cover and freeze for up to 3 months.
4. TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Transfer to an ungreased shallow 3-qt. microwave-safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.
Yield: 2 casseroles (6 servings each).
Recipe Type: Quick
Source: Taste of Home
Web Page: http://www.tasteofhome.com/recipes/Chicken-and-Bows?pmcode=ILJDO02T&_mid=2295134&_rid=2295134.909334.180679
Copyright: September/October 2007, p41
Recipe source: Taste of Home yahoo group, submitted by Kevin
Number of posts : 12300
Age : 70
Location : Boynton Beach, florida
Job/hobbies : crafts and cooking
Registration date : 2008-12-13
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