2 tbsp. butter
8 oz. boneless chicken, cut into strips
1/4 c. chopped red pepper
1/3 c. Parmesan cheese
2 env. Lipton cream of chicken soup
1 1/2 c. milk
6 oz. cooked low noodles

In large skillet melt butter. Stir in chicken and red pepper. Cook 3 minutes. Add cheese, peas, dash of garlic powder and cup of soup blended with milk. Simmer 5 minutes, pour over hot noodles. Mix together. 2 servings.