HOW TO QUICKLY THAW FROZEN CHICKEN RECIPES

Name: Chicken and Bows
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings.
Ingredients: 1 package (16 ounces) bow tie pasta; 2 pounds boneless skinless chicken breasts, cut into strips; 1 cup chopped sweet red pepper; 1/4 cup butter, cubed; 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted; 2 cups frozen peas; 1-1/2 cups 2% milk; 1 teaspoon garlic powder; 1/4 to 1/2 teaspoon salt; 1/4 teaspoon pepper; 2/3 cup grated Parmesan cheese; Crushed red pepper flakes, optional

CHICKEN AND BOWS RECIPE: HOW TO MAKE IT

Chicken and Bows Recipe: How to Make It image

I first made this chicken bow tie pasta when I was a professional nanny. It comes together quickly at dinnertime when the kids are hungry. —Danette Forbes, Overland Park, Kansas

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 package (16 ounces) bow tie pasta
2 pounds boneless skinless chicken breasts, cut into strips
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups frozen peas
1-1/2 cups 2% milk
1 teaspoon garlic powder
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese
Crushed red pepper flakes, optional

Steps:

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink., Stir in the soup, peas, milk, garlic powder, salt and pepper; heat through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat. If desired, sprinkle with crushed red pepper flakes.
Freeze option: Transfer individual portions of cooled mixture into freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through, stirring occasionally.

Nutrition Facts : Calories 536 calories, FatContent 18g fat (8g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 908mg sodium, CarbohydrateContent 57g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 37g protein. Diabetic Exchanges 3 lean meat

EASY RECIPES: CHICKEN RECIPES - CRYSTALANDCOMP.COM

Easy Recipes: Chicken Recipes - CrystalandComp.com image

Easy recipes like this are a real hit at my house. This takes little prep time and can serve as an all-in-one dish making my work in the kitchen simple.

Provided by CRYSTALANDCOMP.COM

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8

Number Of Ingredients 8

Ingredients

2 cups, cooked diced or shredded chicken
1 (10 oz) can cream of potato soup
1 (10 oz) can cream of celery soup
2 cups frozen vegetables
3/4 of a soup can of milk
2 unrolled, refrigerated pie crusts
1 egg white
pepper to taste (I do fresh cracked pepper.)

Steps:

In a large bowl mix the soups.
Whisk well.
Add the milk and pepper.
Whisk well.
Add the cooked chicken and the mixed vegetables.
Mix and coat well with the soup mixture.
Unroll one of the pie crusts and place it in the bottom of an 8-9 inch pie plate.
Pour in your filling and distribute it evenly.
Unroll the second pie crust.
Place it over the top of the filling.
The edges of the crust will hang over the pie plate and this is normal.
Now, tuck the edges of the crust into the pie plate all the way around.
Take a knife and cut holes into the top of the crust for ventilation.
Brush the top of the crust with egg white (I used a whole egg- either is fine.)
Bake the pot pie in a 350 degree oven for 30-45 minutes or until the top crust is light brown and the filling is heated thoroughly.
Serve it up.

Nutrition Facts : Calories 351 calories, CarbohydrateContent 35 grams carbohydrates, CholesterolContent 32 milligrams cholesterol, FatContent 16 grams fat, FiberContent 4 grams fiber, ProteinContent 16 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1, SodiumContent 539 grams sodium, SugarContent 4 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 10 grams unsaturated fat

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CHICKEN AND BOWS RECIPE: HOW TO MAKE IT - TASTE OF HOME

I first made this chicken bow tie pasta when I was a professional nanny. It comes together quickly at dinnertime when the kids are hungry. —Danette Forbes, Overland Park, Kansas
From tasteofhome.com
Reviews 4.2
Total Time 25 minutes
Category Dinner
Calories 536 calories per serving

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink., Stir in the soup, peas, milk, garlic powder, salt and pepper; heat through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat. If desired, sprinkle with crushed red pepper flakes.
Freeze option: Transfer individual portions of cooled mixture into freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through, stirring occasionally.

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EASY RECIPES: CHICKEN RECIPES - CRYSTALANDCOMP.COM

Easy recipes like this are a real hit at my house. This takes little prep time and can serve as an all-in-one dish making my work in the kitchen simple.
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Serve it up.

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CHICKEN AND BOWS RECIPE: HOW TO MAKE IT

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink., Stir in the soup, peas, milk, garlic powder, salt and pepper; heat through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat. If desired, sprinkle with crushed red pepper flakes.
Freeze option: Transfer individual portions of cooled mixture into freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through, stirring occasionally.

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