3 cups uncooked penne pasta
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/2 teaspoon minced garlic
1 tablespoon vegetable oil
1 can (10-3/4 oz) condensed southwest style pepper jack soup, undiluted
1 package (9 oz) ready-to-use southwestern chicken strips
3/4 cup water
1 can (15 oz) black beans, drained and rinsed
1/4 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 and place in a serving bowl; top w/ chicken
 mixture. Sprinkle w/ cheese if desired. Makes 6 servings.

Simple & Delicious Sept/Oct 2006