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Southwest Bean and Chicken Pasta

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Published on Jul 27, 2012

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I found this recipe in a Taste of Home magazine, "Chicken Recipe Cards"

3 cups uncooked mostaccioli (sorry if I pronounced it wrong)
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
2 tablespoon canola oil
1/2 teaspoon minced garlic
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1 package (9 ounces) ready-to-use Southwestern chicken strips
3/4 cup water
1 can (15 ounces) black beans, rinsed and drained
1/4 cup shredded Monterey Jack cheese, optional

Cook mostaccioli according to package directions. Meanwhile, in a large skillet, saute onion and red pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the soup, chicken and water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.
Stir in beans (I love black beans, but this seemed a bit too much); heat through. Drain mostaccioli; transfer to a serving bowl; top with chicken mixture. Sprinkle with cheese if desired.

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