Diane's Nacho Pasta

• 1 pound farfalle pasta, cooked according to directions,  drained, save 1 cup of pasta water

• 1 tablespoon olive oil
• 1 medium onion, diced
  
• 2 cloves minced garlic
• 2 poblano peppers, chopped
• 1 jalapeno (or more to taste) diced
• 1 can black beans, drained
• 1 large can diced tomatoes
  

• 1 pound boneless skinless chicken thighs, cut into chunks
  
• 1 tablespoon olive oil

• 2 cups shredded cheddar cheese
• 1 cup scallions, chopped - whites and greens
• cilantro to taste - I use 1/4 cup

In a large (large enough to hold all ingredients) skillet, on medium, heat olive oil and brown chicken.  

Remove chicken and set aside.  Add additional olive oil to skillet and diced onion. Saute until onion is soft.  Add garlic and peppers.  Saute until peppers are soft.  Add black beans, tomatoes and browned chicken to pan.  Heat until bubbling and chicken is cooked through.

Pour sauce over cooked.  Stir to combine adding pasta water if needed.  Add cheese, scallions and cilantro and stir to combine and melt cheese.

Serve!!🍲