I tried this recipe the other night when my friend was over, and we both really liked it. It was super easy.
10 oz bow tie pasta
1 lb boneless skinless chicken breasts, cut into chunks
1/2 c chopped sweet red pepper
2 Tbsp butter
1 can cream of chicken soup
1 c frozen peas
3/4 c milk
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
1/3 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken juices run clear. 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 Parmesan cheese. Drain pasta; add to chicken mixture and toss to coat.
When I made this, I precooked the chicken and added it when I added the soup and stuff. It turned out really good that way.
