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.
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