Chicken Bow Ties

I'm going to go ahead and post what I'm cooking Saturday and Sunday.  I usually don't have much time to post on the weekends with our busy schedules.

Chicken Bow Ties

1 package bow tie pasta (16oz)
2 pounds bloneless skinless chicken breasts, cut into chunks
1/4 cup butter, cubed
2 cans (10 3/4oz) condensed cram of chicken soup, undiluted
2 cups frozen peas (I use 2 cans drained peas)
1 1/2 cups milk
1 tsp garlic powder
1/4 tsp salt
1/2 tsp pepper
2/3 cup parmesan cheese
Optional- 1 cup sweet red pepper chopped

Cook pasta according to directions.  In a Medium pan cook chicken, butter, (red pepper) over medium heat for 5-6 minitues until chicken is no longer pink.  Stir in soup, peas, milk, garlic powder, salt and pepper.  Bring to a boil. Reduce heat and simmer uncovered for 1-2 min or until heated through.  Stir in cheese.  Drain pasta, add to chicken mixture and toss to coat.

Serve 1/2 the mixture and transfer the rest to a freezer container and will freeze up to 3 months.

To use frozen casserole:  Thaw in refridgerator overnight then transfer to an ungreased shallow microwave safe dish and microwave for 8-10 min until heated through.

We've never had enough left to save for leftovers but if you do this a good meal to freeze for another day.