Pepper Jack Chicken Pasta

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READY IN: 15mins
SERVES: 6
UNITS: US

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) can condensed Campbell southwest-style pepper jack soup, undiluted
  • 1
    (9 ounce) package ready to use southwestern chicken strips
  • 34
    cup water
  • 1
    (15 ounce) can black beans, rinsed and drained
  • 14
    cup shredded monterey jack cheese
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DIRECTIONS

  • Cook mostaccioli according to pkg directions.
  • Meanwhile, in a large skillet, saute the onion, red pepper and garlic in oil until tender.
  • Stir in the soup, chicken and water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.
  • 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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