Shelly's Recipe

PEPPER JACK CHICKEN PASTA

Category: Pasta - Meat

3 cups uncooked mostaccioli, cooked al dente, drained
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/2 tsp minced garlic
1 tbsp canola oil
1 can condensed nacho cheese soup, undiluted
1 (9 oz) pkg ready-to-use Southwestern chicken strips
3/4 cup water
1 (15 oz) can black beans, rinsed and drained
1/4 cup shredded Monterey Jack cheese, optional

While pasta is cooking, 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; transfer to a serving bowl; top with chicken mixture. Sprinkle with cheese if desired. Serves 6