1-1/2 lbs. chicken strips or tenders
1-1/3 cups French's French Fried onions
12 oz. jar Alfredo sauce
1 cup milk
1 cup frozen peas, thawed
2 Tbs. bacon bits
Bow Tie pasta, cooked
Heat 1 Tbs. oil in large nonstick skillet until hot. Stirfry
chicken
until browned. Stir in 2/3 cup French Fried onions and remaining
ingredients. Heat to boiling. Simmer 5 minutes, stirring. Serve
over pasta. Top with remaining onions. Serve with cheesy garlic
bread, if desired.
Note: You may substitute 1 can cream of chicken soup combined
with
1/2 cup grated Parmesan cheese for the Alfredo sauce, if desired.
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