Ingredients
1tbspchili powder
2tspcumin
1tspsalt
½tspblack pepper
¼tspcayenne
2chicken breasts,boneless, skinless, pounded to ½-inch thickness
4tbspolive oil,divided
1red onion,diced, small
3garlic cloves,minced
2cupsgrape tomatoes,or cherry, halved
1canwhole kernel corn,drained
8ozcream cheese,cut into 8 squares, brick ⅓ less-fat
½cupmilk
1canblack beans,drained
¼cupcilantro,chopped
1large avocado,pitted, peeled, and diced
12ozdried pasta,cooked in generously-salted boiling water until al dente according to package instructions
Preparation
In a small bowl, whisk together chili powder, cumin, salt, pepper, and cayenne until combined. Take half of the seasoning mixture and set it aside.
Take the other half and sprinkle it evenly over both sides of the chicken breasts. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering.
Add chicken and cook for 3 minutes per side or until the chicken is cooked through and no longer pink inside. Remove from heat and set aside for 10 minutes. Then slice into thin strips and set aside.
Meanwhile, return the skillet to the heat and add the remaining 2 tablespoons of oil. Add the red onion, tomatoes, corn, and garlic and saute for 5 minutes, stirring occasionally.
Add the cream cheese and milk gradually, stirring constantly until the cheese melts completely.
Stir in the remaining seasoning mixture, black beans, and cilantro until combined. Season with additional salt and pepper if needed.
Remove from heat, then gently stir in the avocado and pasta. Serve immediately with additional toppings if desired.
