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Chicken and Bows

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Danette Forbes, Overland Park, Kansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 17, 2023

I first made this recipe when I was a professional nanny. It comes together quickly at dinnertime when the kids are hungry. —Danette Forbes, Overland Park, Kansas

Can you freeze Chicken and Bows?

Transfer individual portions of cooled mixture into freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through, stirring occasionally.

Test Kitchen Approved

Chicken and Bows

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Yield: 8 servings
Prep: 10 min
Cook: 15 min
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Ingredients

  • 1 package (16 ounces) bow tie pasta
  • 2 pounds boneless skinless chicken breasts, cut into strips
  • 1 cup chopped sweet red pepper
  • 1/4 cup butter, cubed
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2 cups frozen peas
  • 1-1/2 cups 2% milk
  • 1 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup grated Parmesan cheese
  • Crushed red pepper flakes, optional
Text Ingredients

Directions

  1. 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.
  2. 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 red pepper flakes.

Nutrition Facts

1-1/4 cups: 536 calories, 18g fat (8g saturated fat), 94mg cholesterol, 908mg sodium, 57g carbohydrate (7g sugars, 5g fiber), 37g protein. Diabetic Exchanges: 3 lean meat, 3 very lean meat, 2 starch, 2 fat.
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