Sunday, November 20, 2011

Chicken and Bows

After having this on my menu plan weekly for almost a month, I finally got around to making it.  It just sounded so GOOD - like creamy, rich, comfort food, perfect for a chilly fall evening.  And I was right - it was.  I tweaked the recipe a bit (since I'm incapable of NOT tweaking a recipe), so here's what I came up with.

Chicken and bows
Adapted from Taste of Home

8 ounces bow tie pasta
2 T. olive oil
1 red bell pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
2 cups cooked shredded chicken
1 can cream of chicken soup
1 cup frozen peas
1 cup milk
1 tsp. dried thyme
4 ounces sharp cheddar cheese, shredded
1/4 cup grated parmesan cheese
salt and pepper to taste

Cook pasta according to package directions, leaving it fairly al dente.  Meanwhile, heat the olive oil in a large straight-sided skillet or dutch oven.  Add the bell pepper and onion and saute until soft.  Add garlic, chicken, soup, peas, milk and thyme.  Bring just to a boil, and simmer 5 - 10 minutes until the mixture is thick and the peas are heated through.  Stir in cheese and add salt and pepper to taste.  Add cooked pasta, stir to combine, and serve.

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