8 oz bow tie pasta
1 lb chicken breast cut into strips
1/2 cup sweet red pepper, chopped
1/8 cup butter
1 can cream of chicken soup
1 cup frozen peas
3/4 cup milk
1/2 tsp garlic powder
1/8 – 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 soup, peas, milk, garlic, salt & 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.
NOTE: I dont remember where I got this recipe from but I believe it was one of my recipe magazines, Taste of Home or Quick Cooking.