Pepper Jack Chicken Pasta
3 cups cooked mostaccioli
¼ cup chopped onion
¼ cup chopped sweet red pepper or tomatoes
1 Tbsp canola oil
½ tsp minced garlic
1 can (10 ¾ oz) condensed nacho cheese soup, undiluted
1 package (9oz) ready to use Southwestern chicken strips or grilled chicken
¾ cup water
1 can (15 oz) black beans, rinsed & drained
¼ cup shredded monterey jack cheese, optional
Cook mostaccioli according to package. Meanwhile, in a large skillet sauté onion & red pepper in oil. Add garlic, cook 1 minute longer. Stir in the soup, chicken & water. Bring to a boil. Reduce heat; cover & simmer 8 minutes.
Stir in beans & tomatoes; heat through. Drain mostaccioli, transfer to a serving bowl; top with chicken mixture. Sprinkle with cheese if desired.