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Southwest Bean and Chicken Pasta

"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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

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

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Reviews

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Average Rating:
  • katlaydee3
    Mar 16, 2015

    I didn't really care for this at all. Flavor combination just not right for me.

  • veggiemama
    Feb 25, 2015

    No flavor.

  • NoodleNel
    Jun 11, 2014

    This was good, but not a favorite. No Nacho Cheese soup, so I used cheddar soup and added green chilies instead.

  • best of home cooks
    Apr 7, 2012

    No comment left

  • kellermeanie
    Jan 19, 2012

    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.

  • woitte
    May 22, 2011

    No comment left

  • KimK
    May 9, 2011

    No comment left

  • dmwilmoth
    Jan 12, 2011

    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!

  • totaljohnson
    Aug 17, 2010

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

  • shmemily8
    Jun 30, 2009

    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.