Ingredients:
8 ounces bow tie pasta
2 cups cooked chicken, coarsely chopped or 2 cups precooked diced chicken
10 ounces frozen peas, defrosted
10 1/2 ounces cream of chicken soup
1/2 cup low-fat milk
1/2 teaspoon dried rosemary or 1/2 teaspoon thyme
1/4 teaspoon pepper
1/2 cup parmesan cheese, grated
Directions:
Heat oven to 425 degrees.
Cook pasta in a large pot according to package directions.
Drain.
Put pasta into a casserole dish.
Add chicken, peas, soup, milk, rosemary, and pepper.
Mix thoroughly but gently.
Sprinkle with parmesan.
Bake for 10 minutes, or until heated through and cheese is lightly browned.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.