INGREDIENTS:
2 tbsp. butter
8 oz. boneless chicken breasts, cut into strips
1/4 c. chopped red pepper
1/2 c. frozen peas
1/2 tsp. garlic powder
2 env. Lipton cream of chicken instant soup (Cup of Soup)
1 1/2 c. milk
6 oz. bow pasta or egg noodles, cooked and drained
DIRECTIONS:
In large skillet melt butter and cook chicken with red peppers for 3 minutes.
December 22nd, 2006 by sanjeev
Filed under: Chicken Pasta Recipes |
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Filed under: Chicken Pasta Recipes |
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