Pepper Jack Chicken Pasta

3 cups uncooked mostaccioli
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/2 teaspoon minced garlic
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1 package (9 ounces) ready-to-use Southwestern chicken strips
3/4 cup water
1 can (15 ounces) black beans, rinsed and drained
1/4 cup shredded Monterey Jack cheese, optional

Cook mostaccioli according to package directions. Meanwhile, in a large skillet, saute the onion, red pepper and garlic in oil until tender. Stir in the soup, chicken and water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.

Stir in beans; heat through. Drain mostaccioli; transfer to a serving bowl; top with chicken mixture. Sprinkle with cheese if desired. Makes 6 servings.