Thursday, March 29, 2012

Dishing It Up Recipe Hop: Chicken & Bows + Last Chance To Win 40lbs. Of Chicken


Welcome to the March Dishing It Up Recipe Hop & Giveaway! Dishing It Up is brought to you by Dearly Domestic, Deals From MS Do, Eating With Mimi, Happy Lil Homemaker, Mama Does It All, Pary Moppins, Saving Myself Silly, and Thrifty Texas Penny.

 Over the last year, our hop has grown and we've implemented some changes to make it better for you.  Each month, we bring you recipes with a different theme and this month we're focusing on chicken. Chicken is a very versatile protein to cook with, so we're hoping to have a great variety of recipes linked up!

Earlier this year, we added a website and a Facebook page. This month, we also bring you our first giveaway and hope it's just the first of many! We are so excited to be holding our first giveaway and to be able to feature chicken from Zaycon Foods. One lucky winner will receive a Zaycon Foods account credit to be used on 40 pounds of chicken breasts.  Mama Does It All has had a chance to try these chicken breasts and she thinks they are wonderful!  She received them in order to complete a review and is now a loyal customer. You can read her full review here.

This giveaway starts on March 1 at 12:01 AM EST and ends on March 31 at 11:59 PM EST. There will be new recipes added each week, so be sure to keep up with us throughout the month and to linkup your own recipes as well!

This week the recipe I'll be sharing will be Chicken & Bows (Link is from a previous hop and the original post contains links to lots of pasta recipes, if you're interested!). 

You know how I like to batch cook, so this recipe makes enough for two meals.  One to eat, and one to freeze!  You could even double it, and eat one and freeze three!

1 16oz package of bow tie pasta (I have used other big deal)
2 lbs boneless skinless chicken breasts, cut into strips
1 cup chopped red bell pepper
1/2 cup butter
2 cans cream of chicken soup, undiluted
2 cups frozen peas
1 1/2 cups milk
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper 
2/3 cup grated Parmesan cheese

1) Cook pasta according to package directions.
2)  Meanwhile, cook chicken and red peppers in butter over medium heat 5-6 minutes or until chicken juices run clear.
3)  Stir in the soup, peas, milk, and seasonings.  Bring to a boil.  Reduce heat and simmer 1-2 minutes until sauce is heated through.
4)  Stir in Parmesan cheese.
5)  Stir in pasta and toss to coat with sauce.

Serve half immediately, and place the rest into a freezer container.  Cover and freeze up to 3 months. 

Use the Rafflecopter form below to enter to win 40lbs of Zaycon Chicken:

a Rafflecopter giveaway


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