Pepper Jack Chicken Pasta
3 cups uncooked Mostaccioli
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/2 tsp minced garlic
1 tbsp olive oil
1 can (103/4 oz) condensed Southwest style pepper Jack soup, undiluted
1 pkg (9oz.) ready to use Southwestern chicken strips
3/4 cup water
1 can (15oz) black beans, rinsed and drained
1/4 cup shredded Monterey Jack Cheese
Cook mostaccioli according to package directions. Meanwhile, in a large skillet, saute the onion, red pepper and garlic in oil until tender. Stir in soup, chicken and water. Bring to boil. Reduce heat; cover and simmer for 8 minutes.
Stir in beans; heat through. Drain mostaccioli and place in serving bowl; top with chicken mixture. Sprinkle with cheese if desired.
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