Mexican Chicken and Black Beans

In this recipe

Mexican Chicken and Black Beans
Use hot Mexican chili powder and salsa to add extra heat to this gluten-free chicken dish.
Yield

Serves 4

Time

25 minutes to assemble
15 minutes to cook
Total time: 40 minutes

Ingredients
Directions
1. Put a large pot of salted water on to boil.
2. In a large nonstick skillet, heat olive oil on medium heat. Sauté chicken, onions and garlic until chicken is cooked through.
3. Add red bell pepper, green bell pepper, chili powder, salt and cumin. Sauté until peppers are tender crisp.
4. Meanwhile, cook Notta Pasta according to directions on box. Drain, rinsing quickly.
5. Add to skillet; drained pasta, salsa, black beans, lime juice, cilantro, Garlic Chili Pepper Sauce and black pepper to taste. Mix until heated through and well combined. Serve.