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

In large skillet melt butter and cook chicken with red peppers for 3 minutes.