South-of-the-Border Chicken and Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
vegetable cooking spray |
1 1/2 teaspoons olive oil |
1 pound skinned, boned chicken breasts, cut into strips |
1 cup diced green pepper |
1 cup sliced green onions |
2 tablespoons seeded, minced jalapeno pepper |
1 tablespoon minced garlic |
1 (8-ounce) package presliced fresh mushrooms |
3/4 cup canned no-salt-added chicken broth, undiluted |
1/4 cup dry red wine |
2 tablespoons dark brown sugar |
1 1/2 tablespoons chili powder |
1 tablespoon low-sodium worcestershire sauce |
1 teaspoon dry mustard |
2 (8-ounce) cans no-salt-added tomato sauce |
1 1/2 cups diagonally sliced fresh green beans |
4 ounces mostaccioli (tubular pasta), uncooked |
1 cup (4 ounces) shredded manchego cheese |
Directions:
1. Coat a large nonstick skillet with cooking spray; add olive oil. Place over medium-high heat until hot. Add chicken, and cook 8 to 10 minutes or until chicken is tender, stirring often. Remove from skillet; set aside, and keep warm. Add green pepper and next 3 ingredients to skillet; saute 2 minutes. Add mushrooms; saute 2 minutes. Add broth and next 6 ingredients; cook, stirring constantly, 2 to 3 minutes or until thoroughly heated. Remove from heat, and set aside.
2. Arrange green beans in a steamer basket over boiling water. Cover and steam 5 minutes or until crisp-tender. Drain well.
3. Cook pasta according to package directions, omitting salt and fat; drain well. Combine pasta, chicken, tomato sauce mixture, and beans; toss well. Spoon mixture into an 11- x 7- x 1 1/2-inch baking dish coated with vegetable cooking spray. Cover and bake at 350° for 15 minutes. Uncover, sprinkle with shredded cheese, and bake 5 minutes or until cheese melts.
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