Chicken Chili Pasta

• 3 pieces Chicken Breasts
• 8 ounces, weight Bow Tie Pasta
• 1 whole Red Bell Pepper
• 1 whole Onion, Chopped
• 4 cloves Garlic, Minced
• 2 Tablespoons Olive Oil
• 1 can 28 Oz Diced Tomatoes, (undrained)
• 1 can 14 Oz Can Diced Tomatoes (undrained)
• 1 can Chopped Green Chilies - 4 0z (drained)
• 1 teaspoon Chili Powder
• 1 can 14 Oz Can Navy Beans (drained)

1. Boil chicken breasts until cooked, then shred.
2. Cook and drain pasta.
3. While chicken is boiling, broil whole red pepper in oven until black (turn as needed).
4. Put red pepper into paper bag to cool.
5. (This helps to remove the skin).
6. Remove the outer skin and dice red pepper, onion and garlic.
7. Saute in olive oil until onion is just translucent.
8. Add shredded chicken, tomatoes, chilies, and chili powder.
9. Simmer over low heat for 45 minutes.
10. Stir in navy beans and pasta.
11. Simmer for 15 minutes.
12. Serve with garlic bread or toast.

chicken breasts, pasta, red bell pepper, onion, garlic, olive oil, tomatoes, tomatoes, green chilies, chili powder, beans

Taken from tastykitchen.com/recipes/main-courses/chicken-chili-pasta/ (may not work)