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Southwest Bean and Chicken Pasta Recipe

Southwest Bean and Chicken Pasta Recipe photo by Taste of Home

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"My wife, Jennie, is a wonderful cook who’s generally skeptical about my kitchen experiments. But she likes this recipe well enough to give me temporary kitchen privileges…and even encouraged me to enter this contest! If you can’t find the soup called for here, nacho or cheese soup make easy substitutes," suggests Mike Kirschbaum in Cary, North Carolina.

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Southwest Bean and Chicken Pasta Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

5 20 25

Ingredients

3 cups uncooked mostaccioli
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1 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

Directions

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; heat through. Drain mostaccioli; transfer to a serving bowl; top with chicken mixture. Sprinkle with cheese if desired. Yield: 6 servings.

Nutritional Facts 1 serving (1-2/3 cups) equals 343 calories, 9 g fat (3 g saturated fat), 38 mg cholesterol, 753 mg sodium, 47 g carbohydrate, 5 g fiber, 22 g protein.

Originally published as Southwest Bean and Chicken Pasta in Simple & Delicious September/October 2006, p37

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Southwest Bean and Chicken Pasta

Southwest Bean and Chicken Pasta

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Reviewed on Jan. 19, 2012 by kellermeanie

This recipe lacks seasoning. I will make it again but i will add rotel and a little salt. I only used 1 1/2 cups of pasta and it was plenty and I also cut back on the beans.

Reviewed on Jan. 12, 2011 by dmwilmoth

Thought this was a pretty good recipe. I made this meal without any substitutions, however, I did add a whole onion and red bell pepper instead of the 1/4 cup it called for. More flavor is never a bad thing! I fed this to my family, and my boyfriend says it goes into the rotation. Will definitely make this again -- maybe add some mexicorn!

Reviewed on Aug. 17, 2010 by totaljohnson

This is one of our favorites. Delicious with a salad and garlic bread. Always a winner!

Reviewed on Jun. 30, 2009 by shmemily8

this was pretty good. One full can is way too many beans in my opinion so lowered to 3/4 can. I also added more garlic and red pepper to add flavor.

Reviewed on Sep. 21, 2008 by 5hungrykids

We absolutely love this dinner! Unfortunately, Campbells is discontinuing this soup. Not sure what I am going to use in its place.

Reviewed on Sep. 15, 2008 by msnider

What is pepper Jack Soup? where in Canada could you get it? Who is it made by and or what are the ingredients so something could be substituted for it?