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Chicken and Bows with Crescent Rolls

 
Sources: Source
 
Servings: 6     Est Cost: $11.21
 
Prep (min): 10 Cook (min): 20 Total (min): 30
 
Tags: Pasta, Chicken, Kid-Friendly, Freezer-Friendly, 30Min
 
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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
1 can crescent rolls
Instructions:
(This actually makes a double portion so you can freeze half of 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. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat. Prepare crescent rolls according to package directions.
 

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