One Dish Chicken and Bows
photo by HokiesMom
- Ready In:
- 1 (16 ounce) package bow tie pasta
- 2 lbs boneless skinless chicken breasts, cut into bite-sized pcs
- 1 cup chopped sweet red pepper
- 1⁄4 cup butter, cubed
- 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
- 2 cups frozen peas
- 1 1⁄2 cups milk (I used 2%)
- 1 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2⁄3 cup grated parmesan cheese
- Cook the pasta according to the pkg. directions.
- Meanwhile, in a large skillet or dutch oven, cook the chicken and red pepper (or carrots) in melted butter over medium heat for about 6 minutes or until chicken juices run clear.
- Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil.
- Reduce the heat and simmer, uncovered, for about 2 minutes.
- Stir in parmesan cheese.
- Drain pasta and add to the chicken mixture, tossing to coat.
- If freezing: Cool remaining mixture and transfer to a freezer container. Cover and freeze for up to 3 months.
- To use frozen casserole: Thaw in the fridge overnight. Transfer to an ungreased, shallow 3 quart microwave-safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.
Questions & Replies
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This is okay. It's quick to put together, and makes a lot, but the trade off is that it's a little bland. I think I will try it again, and put some additional Italian type spices in, and a little bit of cayenne. Also, I think it would be better with shredded chicken rather than chunks. This is a good base to start with.
This is a great and easy recipe! I was not in the mood to cook dinner tonight but needed to and this was the perfect recipe to do so; was ready to eat in 30 minutes. DH said this is a perfect recipe for him, chicken and noodles, and would be something he would order at a restaurant. This had a lot of flavor with few ingredients. Will make it again! Made for Best of 2012 Cookbook Tag.
Extremely easy, quick and delicious. I halved the recipe very successfully. Bought bowties especially for this dish and discovered I really enjoy this type of pasta :) Liked the red pepper in this, both for presentation and taste, and added some sliced mushrooms. A real keeper, thank you, LifeIsGood! Made for PRMR tag game.
I am giving this 5 stars despite the subtitution I made. I used frozen mixed veggies because that is what I had on hand. DS said he would prefer a single veggie next time. Putting this together was so easy and quick and the taste was wonderful. This would be a nice branching out recipe for a begining cook. Without the pasta this would be great as a pot pie filling or served over potatoes or rice. Super easy and yummy. Thanks
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December 13, 2013: I am so very happy to have tried this recipe! I will start by saying that I cut the recipe in half, due to the fact I was limited on the ingredients, and I was only cooking for 4 people. We had just enough. The only ingredient that I switched up was the pasta. I went to the cupboard, only to find that I didn't have "bow-tie" pasta. I grab the next 'cutest' pasta I had, which was "shells". It actually worked out well, and some of the peas managed to find their way into the crevices of the shells! :) The sweet red bell peppers along side the bright green peas made this such a pretty dish... I'm thinking "CHRISTMAS"! I loved that this was so quick, easy and inexpensive. I would like to add... I volunteer to cook a couple times a month (for up to 50+ people, from my own kitchen and from my own pocket) and take it to the local county "Women and Children's" shelter, and also for the homeless men that spend 1 night per month at our local church. This is a PERFECT addition to add to my rotation of meals to make in bulk (and I plan to make this for both shelters' Christmas parties next week, but I will definitely get the "bow-ties" for that)! Thank you soooo much. As for the recipe, the only thing I may possibly change with this recipe (besides multiplying it) is to tweak the seasoning to please adults and children alike and maybe add more pasta and sauce to stretch it a bit further. So yummy! Thanks again for sharing. (Made for PRMR)<br/><br/>December 19, 2013 UPDATE: Last night, hubby and I were honored, once again this year, to dress as Santa and Mrs. Claus...hand out donated gifts... and feed everyone!... What fun! I made this dish for the local Battered Women andChildrens shelter (as a side dish to their turkey meal). But this time I used the bow-tie pasta and subbed chopped pimento (without sauteing), rather than regular red bell pepper. The kids enjoyed it and they re-named it "Christmas Bows". Thanks again, LIG. Happy holidays to you and yours!
Absolutely one of my favorite tags this year! As you allowed in the instructions I subbed in carrots instead of red pepper (just did not have one on hand). I did use my recipe for a creamed base soup (using chicken broth and mix of dried herbs) but that equates to what you listed as an ingredient. This dish is super quick to make and is absolutely filling. I'm going to make another dish of it and give to my DD to freeze for a future dinner as she is a new momma. Great find during ZWT8 and instantly going into my best of...cookbook. Thanks LIG!
Wow! What an easy delicious dish! I halved the recipe for the sauce since it is only two of us and froze the leftovers. DH really loved this (and he is picky) and I not only loved the flavor but also really loved the simplicity of this dish! I did use broccoli instead of peas as a personal preference of both DH and I! However, we love peas so we will be trying it with those soon (well after we use up the frozen sauce). I also predict this will be great for the meals I plan to freeze before baby comes! Thanks for postng LIG!!!
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RECIPE SUBMITTED BY
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!