Chicken Pesto Sandwiches
Chicken Pesto Sandwiches

Southwest Bean and Chicken Pasta
Ready in just 25 mins!

“My wife 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."
Mike Kirschbaum, Cary, North Carolina

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

  1. 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..
  2. Stir in beans; heat through. Drain mostaccioli; transfer to a serving bowl; top with chicken mixture. Sprinkle with cheese if desired.

     

    Yield: 6 servings
    Prep/Total time: 25 minutes
    Wine Pairing: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

 

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