4 tbsp. butter
1 lb. boneless chicken breasts
1 c. frozen peas
2/3 c. grated Parmesan cheese
1 tsp. garlic powder
2 envelopes Lipton cream of chicken cup of soup
1 1/2 c. milk
12 oz. cooked macaroni bows

In large skillet, melt butter, stir in chicken, cook for 5 minutes. Add peas, cheese and garlic powder. Blend cup of soup with milk and add to skillet mixture. Simmer, stirring occasionally for 5 minutes. Toss in hot bows. Makes 4 hearty servings.