Pepper Jack Chicken Pasta

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.