Ingredients
2
cups uncooked rotini pasta (6 oz)
2
cups cubed rotisserie chicken
1
cup four-cheese pasta sauce (from 15-oz jar)
1
can (4.5 oz) Old El Paso™ diced green chiles, undrained
1
cup shredded taco-flavored cheese (4 oz)
Diced red bell pepper
Sliced ripe olives
Coarsely broken tortilla chips
Preparation
In 12-inch skillet, heat 3 cups water to boiling; add pasta. Cook 8 to 9 minutes or until pasta is tender; drain and return to skillet.
Add chicken, sauce and chiles; heat to boiling, stirring occasionally. Sprinkle with cheese. Cover; let stand 3 to 5 minutes or until cheese is melted. Sprinkle with bell pepper, olives and tortilla chips.
