Southwest Chicken and Black Bean Pasta

Adapted from the blog elrolovesfood.blogspot.com

I saw this recipe on one of my friend's food blogs and knew that I had to try it!  The combination of ingredients called to me...cumin, feta, pasta, etc...  I could tell this dish was going to be fantastic.  And it was!  My husband was quick to pack up leftovers for his lunch the next day, foregoing his usual sandwich.  And we are not leftover people, so that says a lot! 

Ingredients:

• ½ cup olive oil
• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 Tbs chili powder
• 2 tsp ground cumin
• 1 Tbs garlic, minced
• 2-3 jalapenos, seeded and diced
• 1 bunch green onions, chopped
• 1 (15 oz) can black beans, drained and rinsed
• 8 oz feta cheese, crumbled
• 2 small roma tomatoes, chopped
• 1 lb pasta, cooked al dente (such as penne or rotini)
• ½ cup fresh cilantro

Directions:

• Heat olive oil in a medium skillet over medium heat.  Add chicken, chili powder, cumin, and garlic.  Sauté until cooked through, but not browned.  Remove chicken and set aside.
• Add jalapenos and green onions; sauté 3-4 minutes.  Stir in black beans; heat about 3 minutes.
• Add feta and chicken mixture.  Heat thoroughly.  Remove from heat and stir in tomatoes.  Toss pasta gently with sauce and sprinkle with cilantro
• Notes:  Add a bell pepper next time.