Black Bean Pasta with Shredded Chicken

I just got an instant pot!! It's the best thing EVER! I used it to make shredded chicken from frozen breasts in 20 min! #WOO!

Even if you don't have an instant pot, this black bean pasta recipe is super easy, filling and a nice spin on traditional spaghetti. A Mexican spaghetti of sorts :)

Black Bean Pasta with Shredded Chicken

Serves: 4

INGREDIENTS:

For the chicken

2 chicken breasts
3 cans green chilis
1 tsp chili powder
1 tsp cumin
1/2 tsp salt and pepper
1 tsp crushed garlic
1 cup chicken broth

In the instant pot: Place all ingredients into instant pot and pressure cook for 20 minutes. When finished, toss all but 2 TBPS liquid. Take the meat out and shred with a fork. Extra: Place Instant pot on sauté feature and put chicken back in for 2-3 minutes to brown

In a crock pot: Place all ingredients in crock pot and cook on low all day. When finished, toss all but 2 TBPS liquid. Take the meat out and shred with a fork.

For the rest

1 package black bean pasta-Cook according to directions on package
1/2 can whole kernel corn
1 fresh tomato, diced
1 small onion, diced
Fresh cilantro to taste
2 cups spinach
Avocado
2 TBSP olive oil

DIRECTIONS:

Cook chicken (above)
While the pasta is cooking according to the directions on the package, sautee olive oil and garlic over medium heat
Toss in onion and cook until translucent
Add in corn, tomato, cilantro and spinach and cook until spinach is wilted
Place the cooked chicken and veggies over the top of the black bean pasta and top with avocado
Enjoy!!