Description

If you like a little spice in your dinner, this just might be for you. It can be on the table in 30 minutes so it's perfect for those busy weeknight meals when time is precious. It's so delicious with boneless chicken, black beans, pasta, lots of Mexican

Ingredients

• 1 lb. penne pasta
• 2 T. olive oil
• 1 c. boneless chicken, cut into small 1 inch cubes
• 3/4 c. onion, finely chopped
• 1 T. fresh garlic, finely minced
• 3 T. taco seasoning
• 1 t. paprika, optional
• salt and pepper, to taste
• 18.5 oz. can Progresso Chicken Tortilla Soup
• 1/4 c. jalapenos, canned or fresh
• 1 c. frozen corn
• 1 c. canned black beans, drained, rinsed
• 1/2 c. green pepper, finely chopped
• 2 - 8 oz. blocks cream cheese
• 1/2 c. black olives, drained
• 1 1/4 c. Mozzarella cheese, divided
• 1 1/4 c. Cheddar cheese, divided
• 1 c. tortilla chips, crushed, for topping
• 1 T. cilantro or parsley, roughly chopped, for garnish
• 1 jalapeno, sliced into circles, for garnish

Steps

1. Preheat oven to 350 degrees. Lightly coat a 9x13 inch casserole dish with oil.
2. Cook pasta in well salted boiling water, according to package directions; drain; set aside.
3. Heat oil in a non-stick pot over medium-high heat; add chicken; saute for 2-3 minutes or until no longer pink. Add onion and garlic; saute for about 2 minutes. Add taco seasoning, paprika, salt and pepper; stir until chicken is well coated.