South-Of-The-Border Chicken And Pasta

• Vegetable cooking spray
• 1 1/2 teaspoons olive oil
• 1 pound skinned, boned chicken breasts, cut into strips
• 1 cup diced green pepper
• 1 cup sliced green onions
• 2 tablespoons seeded, minced jalapeno pepper
• 1 tablespoon minced garlic
• 1 (8-ounce) package presliced fresh mushrooms
• 3/4 cup canned no-salt-added chicken broth, undiluted
• 1/4 cup dry red wine
• 2 tablespoons dark brown sugar
• 1 1/2 tablespoons chili powder
• 1 tablespoon low-sodium Worcestershire sauce
• 1 teaspoon dry mustard
• 2 (8-ounce) cans no-salt-added tomato sauce
• 1 1/2 cups diagonally sliced fresh green beans
• 4 ounces mostaccioli (tubular pasta), uncooked
• 1 cup (4 ounces) shredded manchego cheese

1. Coat a large nonstick skillet with cooking spray; add olive oil. Place over medium-high heat until hot. Add chicken, and cook 8 to 10 minutes or until chicken is tender, stirring often. Remove from skillet; set aside, and keep warm. Add green pepper and next 3 ingredients to skillet; saute 2 minutes. Add mushrooms; saute 2 minutes. Add broth and next 6 ingredients; cook, stirring constantly, 2 to 3 minutes or until thoroughly heated. Remove from heat, and set aside.
2. Arrange green beans in a steamer basket over boiling water. Cover and steam 5 minutes or until crisp-tender. Drain well.
3. Cook pasta according to package directions, omitting salt and fat; drain well. Combine pasta, chicken, tomato sauce mixture, and beans; toss well. Spoon mixture into an 11- x 7- x 1 1/2-inch baking dish coated with vegetable cooking spray. Cover and bake at 350u0b0 for 15 minutes. Uncover, sprinkle with shredded cheese, and bake 5 minutes or until cheese melts.

vegetable cooking spray, olive oil, chicken breasts, green pepper, green onions, jalapeno pepper, garlic, mushrooms, salt, red wine, brown sugar, chili powder, worcestershire sauce, mustard, salt, green beans, mostaccioli, manchego cheese

Taken from www.myrecipes.com/recipe/south-of-the-border-chicken-pasta (may not work)