Ingredients
3 Tbsp. vegetable oil
1-1/2 lbs. boneless, skinless chicken thighs, cut into bite-size pieces
2 large green and/or red bell peppers, chopped
1 medium onion, chopped
2 cloves garlic, chopped
2 Tbsp. chopped chipotle peppers in adobo sauce
1 can (15.5 oz.) reduced sodium black beans, undrained
10 oz. ditalini pasta*, cooked
1/3 cup crumbled queso fresco cheese
1/4 cup chopped fresh cilantro
1 jar (1 lb. 8 oz.) Ragu® Old World Style® Pasta Sauce
Preparation
Heat oil in deep 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 4 minutes or until chicken is almost cooked.
Remove chicken from skillet and set aside.
Cook green peppers with onion in same skillet, stirring frequently, 5 minutes or until vegetables are tender.
Stir in chipotle peppers and garlic and cook 30 seconds. Stir in chicken, Pasta Sauce, beans and ditalini. Bring to a boil over high heart.
Reduce heat to low and simmer, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Sprinkle with cheese and cilantro.