Ingredients
The following ingredients have 6 Servings
- 2 tbsp extra virgin olive oil
- 1 1/2 lbs chicken breast; cubed
- Salt/Pepper to taste
- 1 cup chopped onion
- 1 large bell pepper; chopped
- 3 cloves garlic; minced/grated
- 8 oz sliced mushrooms
- 2 1/2 cups broth
- 8 oz pkg cream cheese
- 1 1/2 cup salsa
- 3/4 tsp cumin
- 1/2 tsp chile powder
- 1/2 tsp taco seasoning
- 1 cup shredded Monterrey Jack cheese
- 1 cup diced green onions; some reserved for garnish
- 1-15 oz can black beans; drained and rinsed
- 1 lb pasta; cooked
Instruction
- Bring a large pot of water to boil, salt it and cook pasta one minute short of package directions.
- Once hot, add the oil to a large skillet or pot over medium high heat.
- Add the chicken and get a nice sear on each side, about 5 minutes.
- Add salt and pepper, stir well.
- Stir in the onions, bell peppers, and garlic; cook for 3-4 minutes
- Stir in the mushrooms, cook an additional 3-4 minutes
- Add the broth and cream cheese, stirring often to help dissolve the cheese into the liquid.
- Sprinkle in the seasonings, including a bit more salt and pepper while stirring, and the salsa. Make sure it is fully combined.
- Slowly incorporate the shredded cheese, stirring constantly.
- Add the green onions and pasta, stir well and allow it to get to a medium simmer/bubbling, and reduce the heat to medium and maintain a low simmer.
- Allow to cook together for 5 or so minutes, until the pasta has finished cooking, then add the black beans, gently folding them in to the dish.
- Taste for seasoning, add any salt and pepper as needed.
- Once the beans are heated through, remove from heat.
- Serve and enjoy, garnishing with the reserved green onions.
