Pepper Jack Chicken Pasta

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.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 3  cups  uncooked mostaccioli pasta
• 1⁄4 cup  chopped onion
• 1⁄4 cup  choped  sweet red pepper
• 1⁄2 teaspoon  minced garlic
• 1  tablespoon  vegetable oil
• 1 (10 3/4ounce) can  condensed  Campbell southwest-style pepper jack soup, undiluted
• 1 (9 ounce) package  ready to use  southwestern chicken strips
• 3⁄4 cup water
• 1 (15 ounce) can black beans, rinsed and drained
• 1⁄4 cup  shredded monterey jack cheese

Directions

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.