2 tbsp. butter
1/4 c. pepper, chopped
1/2 c. grated Parmesan cheese
1/2 tsp. garlic powder
2 envelopes Lipton cream of chicken soup
1 1/2 c. milk
6 oz. Bow pasta or egg noodles
8 oz. boneless chicken, cut in strips
1/2 c. frozen peas

In large skillet melt butter and cook chicken with red pepper for 3 minutes. Stir in peas and Parmesan cheese and garlic powder. Combine soup with milk. Add to skillet. Simmer, stirring occasionally, 5 minutes or until thickened and heated. Toss with hot pasta.