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Prep 15 mins
Cook 15 mins
This is a healthy and easy meal. I serve it with a tossed green salad. If queso fresco is not available, use a white cheese like Monterray jack.
- 4 -6 boneless chicken breast halves, cut into bite size pieces
- 1⁄4 cup extra virgin olive oil
- 1 tablespoon chili powder (heaping)
- 2 teaspoons ground cumin
- 1 tablespoon garlic powder
- 2 -4 jalapenos, seeded and chopped
- 1 bunch green onion, chopped
- 1 (15 ounce) can black beans, drained and rinsed
- 2 roma tomatoes, diced
- 1⁄2 lb queso fresco, grated and crumbled
- 1 lb pasta, cooked al dente (bow ties are good)
- 1⁄2 cup fresh cilantro, chopped
- Heat oil in a large skillet and add chicken, chili powder, cumin and garlic powder.
- Saute until chicken is cooked through.
- Remove chicken and set aside.
- Return skillet to heat and lightly saute jalapenos and green onions.
- Stir in black beans and tomatoes to heat them.
- Add chicken and pasta.
- Remove from heat and toss with cheese and cilantro.
This pasta is really different, in a good way! Easy to make, with a fresh flavor
Wow, this exceeded my expectations. Picked this recipe simply to use things we had in the fridge, but it's definitely a keeper. Used leftover yakisoba noodles, and it worked great.
I will make this again but I will definately cut it in half, this made a huge amount for the three of us and I had to freeze more than half. Great smells from the kitchen while cooking, good flavor and pretty healthy too.