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Cook pasta according to package directions. Meanwhile, in a Dutch Oven, cook chicken an dred pepper in butter over medium heat for 5-6 minutes until chicken is no longer pink.
Stir in the soup, peas, milk, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat. Serve half of the mixture immediately. Cool remaining mixture; transfer to a freezer container. Cover and freeze for up to 3 months.
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