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Ingredients
8 Ounces bow tie pasta
1 Pound chicken thighs, boneless, skinless, cut into strips
1/2 Cup sweet red pepper, chopped
1/8 Cup butter, cubed
1 (10 3/4 oz) Can condensed cream of chicken soup, undiluted
1 Cup frozen peas
3/4 Cups milk
1/2 Teaspoon garlic powder
1/4 Teaspoon salt
1/8 Teaspoon pepper
1/3 Cup grated Parmesan cheese
Instructions
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5 to 6 minutes or until chicken is no longer pink.
Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 2 minutes or until heated through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat.
Serve immediately.