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In a large sauté pan, heat the olive oil.
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Add the onions and the bell peppers.
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Cook for two minutes then add the chili powder, salt, and pepper, mix well.
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Add the garlic, zucchini, and corn.
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Cook an additional minute then add the salsa. Mix well.
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Bring to a low simmer and add the chicken and black beans, stirring gently.
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Return to a low simmer.
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Slowly stir in the cheese, only a bit at time a time to prevent clumping.
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Add a portion of the cilantro, reserving the rest for garnish.
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Once the pasta is cooked, add it to the sauté pan and incorporate it completely into the sauce.
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Add the pasta water, to thin the sauce a bit.
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Add as much as needed to obtain desired sauce consistency.
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Garnish with the remaining cilantro and more cheese if desired.