Pepper Jack Chicken Pasta

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READY IN: 15mins
Recipe by CrystalRN

A great recipe using the new soups out there. Just the right amount of kick. If you can't find the soup, try chedder or nacho cheese soup.

Ingredients Nutrition

  • 3 cups uncooked mostaccioli pasta
  • 14 cup chopped onion
  • 14 cup choped sweet red pepper
  • 12 teaspoon minced garlic
  • 1 tablespoon vegetable oil
  • 1 (10 3/4 ounce) cancondensed Campbell southwest-style pepper jack soup, undiluted
  • 1 (9 ounce) packageready to use southwestern chicken strips
  • 34 cup water
  • 1 (15 ounce) can black beans, rinsed and drained
  • 14 cup shredded monterey jack cheese


  1. Cook mostaccioli according to pkg directions.
  2. Meanwhile, in a large skillet, saute the onion, red pepper and garlic in oil until tender.
  3. Stir in the soup, chicken and water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.
  4. Stir in beans; heat through. Drain mostaccioli and place in a serving bowl; top with chicken mixture. Sprinkle with cheese if desired.

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