Preparation:
Spray large nonstick skillet or dutch oven with cooking spray; heat over medium heat until hot. Add onion, bell pepper and garlic; cook and stir 5 minutes or until vegetables are tender. Add mushrooms; cook and stir 1 minute.
Stir chicken broth, tomatoes, chili powder, paprika, cumin and black pepper into skillet; bring to a boil over high heat. Stir in pasta. Cover; reduce heat to medium-low. Simmer, 15 minutes, stirring occasionally to preven pasta from sticking to bottom of pan.
Stir beans and peas into skillet; bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 5 minutes, stirring frequently. Serve immediately. Garnish with sprigs of rosemary and thyme if desired. NOTES : Use portobella mushrooms or any variety mushrooms. |
