1 Box (16)oz. Bow Tie Pasta, cooked and drained
2 Lbs. Boneless Chicken Breasts, cut into strips
1 Large Red Pepper, chopped
1/4 Cup Marg. Cubed
2 Cans Condensed Cream of Chicken soup, undiluted
2 Cups Frozen Peas
1 1/2 Cups Milk
1 Teaspoon Garlic Powder
1/3 Teaspoon Salt add last it may already have enough salt from the soups
1/3 Teaspoon Black Pepper
1 Cup Grated Parmesan Cheese
Cook pasta and drain. Set aside
In a skillet cook the chicken strips and red pepper in the butter. Let get done. Stir in the soups, peas, milk and garlic powder and salt and pepper. Let simmer for 5 minutes uncovered. Take a bowl and put the pasta in it and add the chicken mixture. Add the parmesan cheese. Stir good. Serve warm. Ref. leftovers.
Home of Lynn's favorite recipes shared by family, church, and friends. Includes baking recipes, food tips, and everyday down south cooking recipes.
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