Pepper Jack Chicken Pasta

• 3 cups uncooked mostaccioli pasta
• 1/4 cup chopped onion
• 1/4 cup choped sweet red pepper
• 1/2 teaspoon minced garlic
• 1 tablespoon vegetable oil
• 1 (10 3/4 ounce) can condensed Campbell southwest-style pepper jack soup, undiluted
• 1 (9 ounce) package ready to use southwestern chicken strips
• 3/4 cup water
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup shredded monterey jack cheese

1. Cook mostaccioli according to pkg directions.
2. Meanwhile, in a large skillet, saute the onion, red pepper and garlic in oil until tender.
3. Stir in the soup, chicken and water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.
4. Stir in beans; heat through. Drain mostaccioli and place in a serving bowl; top with chicken mixture. Sprinkle with cheese if desired.

mostaccioli pasta, onion, sweet red pepper, garlic, vegetable oil, condensed campbell, chicken strips, water, black beans, shredded monterey jack cheese

Taken from www.food.com/recipe/pepper-jack-chicken-pasta-198451 (may not work)