1 16 ounce box of bow tie pasta
4 boneless, skinless chicken breasts, cut into small pieces
1 cup chopped sweet red pepper
1/4 cup butter
2 cans cream of chicken soup (or mushroom)
2 cups frozen peas
1 cup sliced mushrooms (optional)
1 cup finely chopped spinach
1 1/2 cups milk
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup grated Parmesan cheese
Cook pasta and set aside. In avlarge pot, cook the chicken and sweet red pepper over medium heat until the chicken is fully cooked.
Stir in all of the remaining ingredients except cheese. Bring to a boil. Reduce heat and simmer, uncovered, until everything is heated through, about 3 minutes. Stir in most of the cheese. Add pasta and toss to coat. Sprinkle remaining cheese on top. Enjoy!
This is delicious re-heated!
You could make the chicken mixture and freeze it, and then when you need it all you have to do is cook the pasta and mix.