Fix and Freeze-Chicken and Bows

July 8, 2011 at 12:50 pm | Posted in Uncategorized | Leave a comment

This is the first of the fix and freeze meals that we have tried from our third round of cooking. Jason and Leah liked it a lot. Jack and I were a little on the fence. However, it was fast, cheap and the clean up was easy…which makes it a win in my book.

Chicken and Bows

1 package (16oz) Bow tie pasta

2 lbs boneless skinless chicken breast cut into strips

1 Cup chopped sweet red pepper

1/4 cup Butter, cubed

2 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted

2 cups frozen peas

1 1/2 cups milk

1 tsp garlic powder

1/4 tsp to 1/2 tsp salt

1/4 tsp pepper

2/3 Cup grated parmesean cheese


Cook pasta according to package directions. Meanwhile, in a large Dutch oven, cook chicken and red bell pepper in butter over medium heat for 5-6 min or until chicken juices run clear.

Stir in the soup, peas, milk, garlic powder salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 1-2 minutes or until heated through. Stirl in Parmesean Cheese. Drain pasta; add to chicken mixutre and toss to coat. Cool and transer to two 8 x 8 inch pans and freeze.

To cook–Thaw for 24 hours. Bake at 350 for 30 minor until golden and bubbly.


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