2poundsboneless skinless chicken breastscut into strips
1cupsweet red pepperchopped
1/4cupbuttercubed
2canscondensed cream of chicken soup (10 2/4 oz ea)undiluted
2cupsfrozen peas
1-1/2cups2% milk
1teaspoongarlic powder
1pinchred pepper flakes (optional)
Instructions
Cook pasta al dente 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. Drain pasta; add to chicken mixture and toss to coat. If desired, sprinkle with crushed red pepper flakes.
Meal Prep 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
Calories: 530kcal
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