"Spicy" Chicken & Black Bean Pasta

We've been enjoying this recipe for a while, but only this past time did Siena gobble it all up! I'm not sure if it is just taste buds maturing a bit, but every time she eats a meal completely unmodified I want to jump for joy. Really, I could go on and on about how happy this makes me- in fact, I'm sure I will as I post other recipes of food she willingly (and knowingly) eats.

 This makes a lot! I halved the original recipe and we still ate it for 2-3 days. The original is a little spicier (hence the name), but I'm wimpy so this ratio of spices seemed to work out pretty well.

1/2 lb whole wheat pasta, cooked al dente  (spaghetti & fettuccine work great)
1/4 cup extra-virgin olive oil
1-2 boneless, skinless chicken breasts, cut into bite-sized pieces (1 is plenty for our family)*
1 tsp chili powder
1 tsp ground cumin
1-2 garlic cloves
1 jalapeno, seeded and diced
1/2 bunch green onions, chopped
1 red bell pepper
1 15oz can black beans, drained and rinsed
2-4  oz feta cheese, crumbled
2 small Roma tomatoes, chopped
1/2 c fresh cilantro, roughly chopped

1. In a medium skillet, heat olive oil  over medium heat. Add chicken, chili powder, cumin, and garlic. Saute until chicken is cooked through, but not browned. Remove chicken and set aside.

2 .Return skillet to heat. Add jalapenos, green onions, and red bell pepper; saute 3-4 minutes. 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.

*I think this could easily be adapted to be vegetarian-just add spices when you saute jalapenos, onions, and pepper. I'd also consider increasing the black beans.

adapted from Lauren Loves Food