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Source: Stop and Smell the Rosemary

Spicy Chicken and Black Bean Fettucine
A dish that will add some spice to any evening.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
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1/4 cup extra virgin olive oil
4 Boneless skinless chicken breast halves, cut into bite-size pieces
1 tablespoon chili powder
2 teaspoons ground cumin
1 tablespoon minced garlic
2 to 3 fresh jalapeno peppers, seeded and sliced
1 bunch green onions, chopped
1 can(15 ounces) black beans, drained and rinsed
8 to 10 ounces feta cheese, crumbled (2 to 2 1/2 cups)
2 small Roma tomatoes, chopped
1 pound black pepper fettucine pasta, cooked al dente
1/2 cup chopped fresh cilantro or parsley (optional)




Heat olive oil in a medium skillet over medium heat. Add chicken, chili powder, cumin, and garlic. Saute until cooked through, but not browned. Remove chicken and set aside. Return skillet to heat. Add jalapenos and green onions. Saute 3 to 4 minutes. (It is best if jalapenos are still crunchy.) Stir in black beans. Heat about 3 minutes. Add feta and chicken, and heat thoroughly. Remove from heat and stir in tomatoes. Toss pasta gently with sauce and sprinkle with cilantro or parsley.




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