Chicken and Bows

• 1 package (12 oz) bow tie pasta
• 2 lbs of cubed chicken breast
• 1/2 a cup each of red & yellow peppers,chopped
• 1/4 cup of diced onion
• 1 stalk of celery, chopped
• 1/4 cup of butter, cubed
• 1 can of cream of mushroom soup
• 1 can of cream of chicken soup
• 1 package of frozen English peas
• 1 1/2 cups of milk
• 1 cup of grated Parmesan cheese
• 6 oz of diced Velveeta cheese
• salt, pepper, garlic powder, onion powder, Tony's

You can use low fat soups, milk, cheese, etc to make it healthier :)

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the chicken, onion, celery, and peppers in butter over medium to medium high heat until chicken is no longer pink and veggies are tender. About 5-7 minutes.
Stir in the soups, peas, milk, and spices. I used 2 dashes or 1/4 tsp of each (spices). Bring to a boil. Reduce the heat and simmer uncovered for about 3-5 minutes until heated through. Stir in cheese. Mix until cheese if melted, add the pasta and toss to coat. You may want to taste to see if you need to add more salt/pepper and I added more Parmesan :) Enjoy! This kinda reminds me of chicken sketti. Also, the more it sets it will thicken. I would wait about 5 minutes, then serve.

Freeze: 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 microwave safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.