Chicken Chili Pasta

Boil chicken breasts until cooked, then shred. Cook and drain pasta.

While chicken is boiling, broil whole red pepper in oven until black (turn as needed). Put red pepper into paper bag to cool. (This helps to remove the skin).

Remove the outer skin and dice red pepper, onion and garlic. Sauté in olive oil until onion is just translucent.

Add shredded chicken, tomatoes, chilies, and chili powder. Simmer over low heat for 45 minutes.

Stir in navy beans and pasta. Simmer for 15 minutes. Serve with garlic bread or toast.