Ingredients
1 package (16 ounces) bow tie pasta2 pounds boneless skinless chicken breasts, cut into strips1 cup chopped sweet red pepper1/4 cup butter, cubed2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted2 cups frozen peas1-1/2 cups 2% milk1 teaspoon garlic powder1/4 to 1/2 teaspoon salt1/4 teaspoon pepper2/3 cup grated Parmesan cheeseCrushed red pepper flakes, optional
Preparation
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink.
Stir in the soup, peas, milk, garlic powder, salt and pepper; heat through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat. If desired, sprinkle with crushed red pepper flakes.
