Ingredients
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8 ounces penne pasta
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3 cups sliced cooked chicken
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2 tablespoons olive oil
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1 medium onion, chopped
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1/2 red pepper, diced
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1/2 green pepper, diced
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1 (15 ounce) can tomato sauce
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1 (15 ounce) can diced tomatoes
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1 (15 ounce) can chicken broth (or 1 3/4 cups water and 2 chicken bouillon cubes)
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1 (8 3/4 ounce) can whole kernel corn, drained
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1 teaspoon cumin
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3 teaspoons chili powder
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2 tablespoons Worcestershire sauce
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1 tablespoon brown sugar
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1 small bay leaf
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1/8 teaspoon black pepper
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salt
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1 -2 garlic clove, minced
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1 (15 ounce) can red kidney beans
Instructions
- Cook penne pasta according to package directions and drain; set aside.
- While pasta is cooking, heat olive oil in covered skillet.
- Add onion, garlic, and peppers; saute until onion is limp.
- Add tomato sauce, diced tomatoes, chicken broth, kidney beans, and all seasonings EXCEPT for sliced chicken and corn.
- Simmer 20 minutes, covered.
- Add chicken and corn, simmer 5 minutes more until heated through.
- Add penne pasta and toss until coated.