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Bring a large pot of water to boil, salt it and cook pasta one minute short of package directions.
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Once hot, add the oil to a large skillet or pot over medium high heat.
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Add the chicken and get a nice sear on each side, about 5 minutes.
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Add salt and pepper, stir well.
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Stir in the onions, bell peppers, and garlic; cook for 3-4 minutes
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Stir in the mushrooms, cook an additional 3-4 minutes
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Add the broth and cream cheese, stirring often to help dissolve the cheese into the liquid.
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Sprinkle in the seasonings, including a bit more salt and pepper while stirring, and the salsa. Make sure it is fully combined.
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Slowly incorporate the shredded cheese, stirring constantly.
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Add the green onions and pasta, stir well and allow it to get to a medium simmer/bubbling, and reduce the heat to medium and maintain a low simmer.
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Allow to cook together for 5 or so minutes, until the pasta has finished cooking, then add the black beans, gently folding them in to the dish.
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Taste for seasoning, add any salt and pepper as needed.
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Once the beans are heated through, remove from heat.
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Serve and enjoy, garnishing with the reserved green onions.