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Mexican Chicken and Black Beans

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

Serves 4


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

Ingredients 1/2-16 oz box (8 oz) Notta Pasta Spaghetti
2 tablespoons extra virgin olive oil
1 lb ground chicken
1 large onion, chopped small
4 cloves garlic, finely minced
1 red bell pepper, chopped small
1 green bell pepper, chopped small
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
1-16 oz jar salsa
1-15 oz can black beans, drained
1/3 cup lime juice
3 tablespoons chopped cilantro
1 tablespoon A Taste of Thai Garlic Chili Pepper Sauce
Black pepper
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.

Mexican Chicken and Black Beans

Nutrition Facts:*



FAT: 19g 


SODIUM: 1600mg 

CARBS: 130g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Mexican Chicken and Black Beans

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    An authentic Thai dish which recreates the flavors of genuine Thai cuisine.
    A quick and easy Thai dish which has the great taste and aromas of Thai food without a lot of preparation time.
    Quick Meal
    Gluten-free recipe
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