Mexican Minestrone Chicken Stew

• 3 tablespoons vegetable oil
• 1 1/2 pounds boneless skinless chicken thighs
• 2 green bell pepper, sliced
• 1 onions medium, chopped
• 2 cloves garlic
• 2 tablespoons chipotles in adobo
• 15 1/2 ounces black beans 1 can, reduced sodium, undrained
• 10 ounces ditalini pasta
• 1/3 cup queso fresco
• 1/4 cup chopped fresh cilantro
• 1 jar ragu pasta sauce 1 lb. 8 oz, Old World Style(R)

1. Heat oil in deep 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is almost cooked. Remove chicken from skillet and set aside.
2. Cook green peppers with onion in same skillet, stirring frequently, 5 minutes or until vegetables are tender. Stir in chipotle peppers and garlic and cook 30 seconds. Stir in chicken, Pasta Sauce, beans and ditalini. Bring to a boil over high heart. Reduce heat to low and simmer, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Sprinkle with cheese and cilantro.

vegetable oil, chicken thighs, green bell pepper, onions, garlic, chipotles, black beans, pasta, queso fresco, fresh cilantro, pasta sauce

Taken from www.yummly.com/recipe/Mexican-minestrone-chicken-stew-297348 (may not work)