Chicken and Bows
1 package (16 ounces) bow tie
2 lbs boneless skinless chicken breasts, cut into strips
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans (10.75 ounces) Cream of Chicken soup
2 cups frozen peas*
1 1/2 cup milk
1 tsp garlic
1/4 tsp salt
1/4 tsp pepper
2/3 cup grated Parmesan Cheese
Cook pasta according to package directions. Meanwhile, dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken juices run clear.
Stir in soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer uncovered 1-2 minutes or until heated through. Stir in Parmesan cheese. Drain pasta, add to chicken mixture and toss to coat.
Cool. Divide in half and place in Freezer Ziploc bag. Freeze for up to 3 months.
*We used 2 green beans, whole (we cut into 3rds).
This can also be a now and later. Serve one portion now and freeze the rest for later.