Ingredients:
8 ounces penne pasta
3 cups sliced cooked chicken
2 tablespoons olive oil
1 medium onions, chopped
1 -2 garlic cloves, minced
1/2 red peppers, diced
1/2 green peppers, diced (optional)
1 (15 ounce) cans tomato sauce
1 (15 ounce) cans diced tomatoes
1 (15 ounce) cans chicken broth ( or 1 3/4 cups water and 2 chicken bouillon cubes)
1 (8 3/4 ounce) cans whole kernel corn, drained
1 (15 ounce) cans red kidney beans (optional)
1 teaspoon cumin
3 teaspoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 small bay leaves
1/8 teaspoon black pepper
salt (optional)
Directions:
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.
Servings: 6-8
Time preparation: 20 min.
Time total: 45 min.