Posted February 08, 2006 02:59 PM


2 cups leftover shredded chicken breast
8 oz. frozen small peas partially thawed
1/2 medium onion chopped
2 cloves minced garlic
sm. can mushroom pieces
1 can cream of chicken soup
1 can cream of mushroom soup
olive oil
seasoned salt
poultry seasoning
12 oz. bowtie pasta

Saute onion and garlic in olive oil until slightly tender. Stir in chicken and season with seasoned salt and poultry seasoning to taste. Add peas and mushrooms. Stir in soups. Cover and simmer until peas are done. Meanwhile prepare bowtie pasta according to package directions. Serve chicken mixture over pasta.