Southwest Bean And Chicken Pasta

• 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

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.

uncooked mostaccioli, onion, sweet red pepper, canola oil, garlic, cheese soup, ready, water, black beans, shredded monterey jack cheese

Taken from www.tasteofhome.com/recipes/southwest-bean-and-chicken-pasta/ (may not work)