South of The Border Chicken and Pasta Recipe
Ingredients
| Vegetable cooking spray | ||
| Olive oil | 1 1/2 Teaspoon | |
| 1 pound skinned, boned chicken breasts, cut into strips | ||
| Green pepper | 1 Cup (16 tbs), diced | |
| Green onions | 1 Cup (16 tbs), sliced | |
| 2 tablespoons seeded, minced jalapeno pepper | ||
| Garlic | 1 Tablespoon, minced | |
| Mushrooms package | 1 | |
| 3/4 cup canned no-salt-added chicken broth, undiluted | ||
| Dry red wine | 1/4 Cup (16 tbs) | |
| Dark brown sugar | 2 Tablespoon | |
| Chili powder | 1 1/2 Tablespoon | |
| 1 tablespoon low-sodium Worcestershire sauce | ||
| Dry mustard | 1 Teaspoon | |
| Salt | 2 Can (10oz) | |
| 1 1/2 cups diagonally sliced fresh green beans | ||
| Mostaccioli | 4 Ounce, uncooked | |
| Manchego Cheese | 1 Cup (16 tbs), shredded | |
Directions
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.
Arrange green beans in a steamer basket over boiling water.
Cover and steam 5 minutes or until crisp-tender.
Drain well.
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.
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.
Arrange green beans in a steamer basket over boiling water.
Cover and steam 5 minutes or until crisp-tender.
Drain well.
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.
Chef
