I love pasta. I love Mexican. Viola!
1 box mostaccioli (or penne) pasta
1/4 c. chopped onion
1/4 c. chopped sweet red pepper
1 tbs olive oil
1 can condensed nacho cheese soup
1 pkg read to use santa fe grilled chicken (in the lunch meat aisle)
3/4 c. water
1 can black beans (rinsed)
1/4 c. shredded monterey jack cheese
Cook mostaccioli according to package directions. Meanwhile, in a large skillet, saute onion and red pepper in oil until tender. Stir in the soup, chicken, and water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.
Stir in beans; heat through. Drain mostaccioli; transfer to a serving bowl; top with chicken mixture (I prefer to mix all of mine together, the serve it) Sprinkle with cheese if desired.
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