Recipe

Pepper Jack Chicken Pasta Recipe

	RedHerring / All my dishes 10 months, 3 weeks ago Pretty easy to make, but oh so good! It's got a nice kick from the pepper jack cheese. Plus the black beans and red peppers add color and great flavor. It also provides excellent leftovers. Prep:1020m Cook:15m Servings:8	RedHerring
	dinner pasta chicken easy peppers beans cheese

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Ingredients

3 cups uncooked mostaccioli (penne pasta works just fine)

1 small onion, chopped

1 sweet red bell pepper, chopped

½ teaspoon minced garlic

2 tablespoon vegetable or canola oil, divided

1 can (10.75 ounces) condensed Southwest style pepper Jack soup, undiluted

¾ cup water

1 can (15 ounces) black beans, rinsed and drained

¼ cup shredded Monterey Jack or Hot Pepper Jack cheese, optional

2-3 chicken breast halves, cut into thin strips

1 package (or 1/4 cup) taco seasoning

1 package (20 ounces) ready-to-use Southwestern or Fajita-style chicken strips

Directions

(If you choose to use the pre-cooked chicken strips, you can skip this step.) Add chicken and taco seasoning to large resealable plastic bag. Shake to coat. Saute in large skillet in 1 tablespoon oil until no longer pink or juices run clear. Remove from skillet and keep warm.

Cook pasta according to package directions.

Meanwhile, in large skillet, sauté the onion, red pepper, and garlic in 1 tablespoon oil until tender.

Stir in the soup, chicken, and water. Bring to a boil.

Reduce heat; cover and simmer for 8 minutes.

Drain pasta and add to skillet. Stir in beans; heat through. Sprinkle with cheese if desired.

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