South of The Border Chicken and Pasta
|Vegetable cooking spray||1|
|Olive oil||1 1⁄2 Teaspoon|
|Skinless boneless chicken breasts||1 Pound, cut into strips|
|Diced green pepper||1 Cup (16 tbs)|
|Sliced green onions||1 Cup (16 tbs)|
|Seeded minced jalapeno pepper||2 Tablespoon|
|Minced garlic||1 Tablespoon|
|Sliced fresh mushrooms||8 Ounce (1 Package)|
|Canned no salt added chicken broth||3⁄4 Cup (12 tbs) (Undiluted)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Dark brown sugar||2 Tablespoon|
|Chili powder||1 1⁄2 Tablespoon|
|Low sodium worcestershire sauce||1 Tablespoon|
|Dry mustard||1 Teaspoon|
|No salt added tomato sauce||16 Ounce (2 Cans Of 8 Ounce Each)|
|Diagonally sliced green beans||1 1⁄2 Cup (24 tbs)|
|Mostaccioli||4 Ounce (Uncooked Tubular Pasta)|
|Grated manchego cheese||4 Ounce (1 Cup)|
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.
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.