Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1 (14-ounce) can ready to use chicken broth
- 2/3 cup radiatore pasta
- 1 (15-ounce) can red beans, rinsed and drained
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 teaspoon dried thyme leaves
- 1 pound boneless, skinless chicken breasts, cut into 1" pieces
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 tablespoons cider vinegar
- 1 cup diced Havarti cheese
- 1/4 cup chopped flat-leaf parsley
Preparation:
Meanwhile, in large skillet, saute onion, garlic, salt, thyme, and chicken breast pieces in olive oil until chicken is cooked through, stirring frequently. This should take about 10 minutes. Remove to a plate with a slotted spoon. Then saute bell peppers in drippings remaining in skillet until crisp tender, about 5 minutes.
Add the chicken mixture, peppers, and beans to pasta mixture, adding cider vinegar, salt and cheese. Cook 2-3 minutes until blended; sprinkle with parsley and serve immediately.


