One-Pot Chicken Taco Pasta

One-Pot Chicken Taco Pasta 2 boneless, skinless chicken breasts, cut in half down the middle to thin them 1 cup Tomato & Basil sauce 2 cups Rotini pasta 1 small yellow onion, diced 1 green bell pepper, diced 14.5 oz can petite diced tomatoes, drained 1 can black beans, drained and rinsed 1 cup whole kernel corn 2 cups chicken broth 1 1/2 cups shredded Monterrey Jack cheese Olive oil Salt and pepper Season chicken breasts with salt and pepper. Add some olive oil to your pan and cook the chicken breasts until done. Remove from heat and cut into small cubes. Set aside. Add a bit more olive oil to your pan and sauté the onions and bell peppers until cooked through. Pour in the tomatoes, black beans, corn, chicken broth, Barilla Tomato & Basil sauce, and Barilla Rotini pasta. Bring to a boil, then reduce heat and cover. Cook on low for 15 minutes until the pasta is tender, stirring occasionally so the pasta doesn’t stick. Remove from heat and add 1 cup of cheese. Stir to melt. Sprinkle the top of the pasta with the remaining cheese. Top with fresh tomatoes, cilantro, olives, or whatever else you desire. Serve immediately.