1 lb boneless chicken, cut into pieces
1 tbsp olive oil
1/2 onion, diced
1 tsp garlic powder
1 tsp cumin
1 tsp chipolte flakes
1 12 oz can enchilada sauce
1 15 oz an black beans, drained and rinsed
1/4 cup chicken broth
1 cup salsa
1/2 cup heavy cream
8 oz pasta, like penne or campanelle
1 cup pepper jack cheese
2 tbsp cilantro, chopped
Heat olive oil in a cast iron skillet on medium high heat. Add chicken and cook until browned on all sides. Does not need to be fully cooked in this step.
Add onion, garlic powder, cumin, chipolte, black beans, broth salsa, cream and pasta. Bring to a boil, then reduce heat to low. Cover skillet and cook for 15-20 minutes or until pasta is cooked.
Remove skillet from heat and top with cheese and cilantro. Broil until cheese is melted and bubbly.