Black Bean-Chicken Salad with Creamy Cilantro Pesto Dressing

 

2

teaspoons olive or vegetable oil

1

pound boneless, skinless chicken breast halves, cut into 1/2-inch strips

1

teaspoon chili powder

1/4

teaspoon garlic salt

2

cups uncooked rigatoni pasta (6 ounces)

1

large tomato, chopped (1 cup)

1

can (15 ounces) black beans, rinsed and drained

1 1/2

cups chopped fresh cilantro

1/2

cup shredded Parmesan cheese

1/3

cup pine nuts

1/3

cup olive or vegetable oil

1/4

cup whipping (heavy) cream

1

teaspoon grated lemon peel

1

tablespoon lemon juice

1/8

teaspoon ground red pepper (cayenne)

2

cloves garlic

• 1 Prepare Creamy Cilantro Pesto Dressing. Heat oil in 10-inch skillet over medium- high heat. Cook chicken in oil 6 to 8 minutes, stirring occasionally, until no longer pink in center. Toss chicken, chili powder and garlic salt; set aside.
• 2 Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix pasta, chicken, dressing, tomato and beans.