Pepper Jack Chicken Pasta
3 cups uncooked mostaccioli
¼ cup chopped onion (I used green onions)
¼ cup sweet red pepper
½ teaspoons minced garlic
1 tablespoon canola oil (I used EVOO)
1 can (10 ¾ oz) condensed nacho cheese soup (I used cheddar cheese soup, it’s what I had in my pantry but I also added a can of rotel since it wasn’t the nacho cheese soup.)
1 package (9oz) ready to use Southwestern chicken strips (I marinated 2 large boneless skinless chicken breasts in taco seasons instead and cut them into strips before cooking.)
1 can (15oz) black beans, rinsed and drained. (Didn’t have this in the pantry so I used chili beans, rinsed and drained)
¼ cup shredded Monterrey Jack cheese (didn’t have this either so I just pepper jack)
Cook mostaccioli according to package directions. Meanwhile, in a large skillet sauté the onion, red pepper and garlic in the oil until tender. (I added my chicken at this point and cooked it) Stir in the soup (and rotel if you want), chicken (if you are using the southwestern chicken strips) and water. Bring to a boil, reduce heat, cover and simmer for 8 minutes. Stir in the beans and heat through. Drain the mostaccioli and add to chicken mixture, serve with shredded cheese on top. I also added some avocado chunks.
Made enough that we have leftovers!
Let me know if you try this and what you think. We really enjoyed it, especially with the avocado added.