Chicken Enchilada Pasta

Heat oil in a large skillet over medium heat. Add garlic, onion and red bell pepper and sauté for 5–6 minutes, until softened. Season lightly with salt and pepper and cook for 1 minute more. 2. 1 clove garlic,1 small yellow onion,1 red bell pepper,Salt and pepper,1 Tablespoon extra virgin olive oil Add the ground chicken and cook until mostly cooked through, breaking it up with a wooden spoon. 3. 1 lb ground chicken Stir in the uncooked pasta, diced tomatoes, enchilada sauce, vegetable broth and taco seasoning. Bring the mixture to a boil. 4. 8 oz dry rotini pasta,1 14 oz can diced tomatoes,2 cups red enchilada sauce,2 cups low- sodium vegetable broth,4 Tablespoons taco seasoning Once boiling, stir in the black beans and corn. Reduce heat to low, cover and simmer for about 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. 5. 1 15oz can black beans,1 cup frozen yellow corn Sprinkle the cheese over the top, cover for 1–2 minutes until melted, then add any desired toppings and serve immediately. 6. ½ cup shredded Mexican cheese,Optional toppings: sliced jalapeños