Recipe(tried): Black Bean-Chicken Pasta Salad with Creamy Cilantro Dressing

BLACK BEAN-CHICKEN PASTA SALAD WITH CREAMY CILANTRO DRESSING

"Hi all!! Thought someone would like this, it goes very well in the coffee shop I run." - Sharon

2 tsp. olive oil
1 lb. boneless, skinless chicken breasts, sliced into 1/2-inch strips*
1 tsp. chili powder
1/8 tsp garlic powder
1/8 tsp. salt
2 cups uncooked Rigatoni pasta (medium tubes) (6 oz.)**
1 (15 oz.) can black beans, rinsed and drained
1 large tomato, chopped (1 cup)
(I added a chopped avocado)
Creamy Cilantro Pesto Dressing (recipe follows)

Heat oil in a large skillet over medium-high heat. Cook chicken in hot oil for 6-8 minutes , stirring occasionally, until no longer pink in the center.

Toss chicken, chili powder, garlic and salt (add more seasonings to taste if you wish. Set chicken aside.

Cook and drain pasta as directed on package. Rinse with cold water and drain.

Mix pasta, chicken, beans, tomato, avocado (if using) and the dressing. Enjoy!!!

CREAMY CILANTRO-PESTO DRESSING

1 1/2 cups chopped fresh cilantro (3/4 cup dried)
1/2 cup shredded Parmesan cheese
1/3 cups pine nuts
1/3 cup olive oil
1/4 cup heavy whipping cream***
1 tsp. grated lemon peel
1 tbsp. lemon juice****
1/8 tsp. ground red pepper
2 cloves garlic

Place all above ingredients in a food processor or blender. Cover and process until smooth.

MY CHANGES (Terrytx):
*I used leftover grilled chicken.
**1 (16 oz) pkg. pasta - 2 cups wasn't enough.
***1/3 cup light cream
****juice of 1 lime

Adapted from: Sharon, N.C. - 10-04-98
From: Terrytx