[blindweightwatcher] Beth's Chicken and Bows, can freeze ahead
- From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
- To: <blindweightwatcher@xxxxxxxxxxxxx>
- Date: Sat, 17 Jan 2009 07:49:27 -0600
Beth's Chicken and Bows, can freeze ahead
Simple & Delicious
"I first made this recipe when I was a professional nanny,"
writes Danette Forbes of Overland Park, Kansas. "It comes together
quickly at dinnertime when the kids are hungry."
SERVINGS: 12
CATEGORY: Lower Fat
METHOD: Freezer
TIME: Prep/Total Time: 25 min.
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 milk
1 teaspoon garlic powder
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese
Directions:
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 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. Stir in Parmesan cheese. Drain pasta; add to chicken
mixture and toss to coat.
Serve half of the mixture immediately. Cool remaining mixture;
transfer to a freezer container. Cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight.
Transfer to an ungreased shallow 3-qt. microwave-safe dish. Cover and
microwave on high for 8-10 minutes or until heated through, stirring
once. Yield: 2 casseroles (6 servings each).
Nutrition Facts
One serving: 1-1/3 cups Calories: 357 Fat: 12 g Saturated Fat: 5 g
Cholesterol: 64 mg Sodium: 636 mg Carbohydrate: 37 g Fiber: 3 g Protein:
26 g Diabetic Exchange: 3 very lean meat, 2 starch, 2 fat.
http://www.tasteofhome.com/Recipes/Chicken-and-Bows
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