Chicken and Bows - Yummy!!

1 (16 oz.) package bow-tie pasta
2 lbs. boneless-skinless chicken breasts, cut into bite-sized pcs
1 c. chopped sweet red peppers
1/4 c. butter, cubed
2 (10-3/4ounce) cans condensed cream of chicken soup, undiluted
2 c. frozen peas
1-1/2 c. milk
1/2 to 1 tsp. garlic powder
1/2 tsp. salt
1/8 to 1/4 tsp. pepper
2/3 c. grated parmesan cheese

Directions
Cook the pasta according to the pkg. directions. Meanwhile, in a large skillet, cook the chicken and red pepper in melted butter over medium heat for about 6 minutes or until chicken juices run clear. Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce the heat and simmer, uncovered, for about 2 minutes.
Stir in parmesan cheese. Drain pasta and add to the chicken mixture, tossing to coat. Serve!

If freezing: Cool remaining mixture and transfer to a freezer container. Cover and freeze for up to 3 months.
To use frozen casserole: Thaw in the fridge overnight. Transfer to an ungreased, shallow 3 quart microwave-safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.