Pepper Jack Chicken Pasta

From Simple and Delicious (Sept./Oct. 2006), page 37.

Prep/Total Time: 30 min.

3 cups uncooked mostaccioli (penne pasta works just fine)
1 small onion, chopped
1 sweet red bell pepper, chopped
½ teaspoon minced garlic
1 tablespoon vegetable or canola oil
1 can (10.75 ounces) condensed Southwest style pepper Jack soup, undiluted
1 package (20 ounces) ready-to-use Southwestern chicken strips (Fajita-style work fine)
¾ cup water
1 can (15 ounces) black beans, rinsed and drained
¼ cup shredded Monterey Jack cheese, optional

Cook pasta according to package directions. Meanwhile, in a large skillet, sauté the onion, red pepper, and garlic in oil until tender. Stir in the soup, chicken, and water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.

Stir in beans; heat through. Drain pasta; add to skillet and toss with chicken mixture. Sprinkle with cheese if desired.

Notes:

- If you can't find the southwest pepper jack soup, you can use Campbell's fiesta nacho cheese soup and add several handfuls of shredded pepper jack cheese to achieve a similar flavor. If you can't find either of those, use cheddar cheese soup and up the added cheese.

- Instead of ready-to-use chicken strips, I thinly slice two half breasts (Sam's Club size) and saute them in a little oil with a tablespoon or two of taco seasoning. I tend to cook the chicken, onions, and garlic together, and then add the bell pepper when the chicken is almost cooked.
- Meatless Version: Omit chicken.  Increase bell peppers and black beans, or add another type of bean.

Nutrition Facts:
1 2/3 cups = 343 calories, 9 g fat (3 g saturated fat), 38 mg cholesterol, 753 mg sodium, 47 g carbohydrate, 5 g fiber, 22 g protein.