Pepper Jack Chicken Pasta |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. 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 3/4 ounce) 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.
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