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Creamy Chicken & Bows

2 tbsp margarine or butter
8 oz boneless chicken breast, cut in strips
1/4 cup red pepper (chopped)(optional)
1 cup frozen peas and carrots
1/3 cup grated Parmesan cheese
1/2 tsp garlic powder
2 env. or 2 cans cream chicken soup
1 1/2 cup milk
6 oz cooked bow ties

In large skillet, melt margarine and stir in chicken with red pepper; cook for 3 minutes.
Add peas and carrots, cheese garlic powder and soup mix blended with milk.  Simmer,
stirring occasionally 5 minutes.  Toss with cooked bows.