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.