Ingredients:

1 15 or 16 ounce jar of medium queso dip, I prefer Tostito’s Salsa con Queso
1 can Bush’s Grilling Black Bean Fiesta
1 lb penne pasta
1 cup 2% milk
1/4 cup chopped green onions
1 can Rotel
4 chicken breasts
Tony Chachere’s seasoning

Steps:
1. Cook penne as per directions on box, drain and set aside
2. While pasta is cooking heat up grill or frying pan with a little oil.  Liberally sprinkle the Tony’s on each side of the chicken and grill or fry until done.  I usually go to an internal temperature of 162-165.
3. In a medium saucepan, empty the queso dip and milk, stir to mix and heat over medium-low heat until hot.  Don’t bring to a boil.
4. In a small saucepan empty the black beans and heat over medium heat until hot
5. Empty can of rotel into a bowl and set aside
6. Coursely chop 3-4 green onions and set aside.
7. Once the chicken is done, slice in strips across the breast maintaining the shape of the chicken.
8. To serve scoop one cup of penne onto a plate. Spoon 1/4 cup of queso sauce on top, then add 1/4 cup of black beans, using a slotted spoon to allow most of the liquid to drain, then top with a sliced chicken breast.  Spoon about 2 tablespoons of Rotel on top of chicken and then sprinkly about a tablespoon of green onions over the entire dish.

Makes about 4 servings of pasta and chicken and about 10-12 serviings of sauce.  Roughly about 500 calories a serving.