Black Bean-Chicken Pasta Salad with Creamy Cilantro Dressing
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2 tsp. Olive oil
1 lb. Chicken breasts, boneless, skinless, sliced into 1/2" strips 
1 tsp. Chili powder 
1/8 tsp. Garlic powder 
1/8 tsp. Salt 
2 cups Rigatoni pasta (medium tubes) (16 oz.) *
1 large (or 1 cup) tomato, chopped
1 can (15 oz.) Black beans, rinsed and drained 
Creamy Cilantro Pesto Dressing (recipe follows) 

Prepare dressing. 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.  
Set aside.  Make the pesto dressing (below).

Creamy Cilantro-Pesto Dressing 

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

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

Mix pasta, chicken,dressing, tomato & beans. Enjoy!!! 

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NOTES : Changes I made: 16 oz pkg. of rigatoni (2 cups) wasn't enough.

** 1/3 cup light cream
*** juice of 1 lime
Grilled chicken and avocado may be added also.