This easy skillet meal uses canned red beans, chickens, and lots of fresh bell peppers.
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:
In heavy saucepan, bring chicken broth to a boil. Stir in pasta. Return to a boil and cook until pasta is almost tender; remove from heat.
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.
