Nana's Spicy Sonora Pasta with Chicken

This is another hearty dish, with a  South West flavor, slightly spicy , in a rich creamy cheesy sauce. similar to a dish that Ruby Tuesday used to serve years ago which my husband loved, but they no longer make.....
Serves 4-6 people depending on their appetite...

Ingredients
1 lb. Chicken tenders ( boneless skinless ) cut into bite size pieces
1/2 box Cavatappi Pasta ( can be made with Bow Ties or Ziti )
1 small Onion sliced
1 Red Pepper diced
1 cup Fresh Sliced Mushrooms
1 small Zucchini cut into chunks
1 10.5 oz. can Black Beans ( drained and rinsed )
1 14.5 oz. can Diced Chili style Tomtatoes or with mild Green Chili's
1/2 cup Milk
1 container  8 oz. Chipotle Cream Cheese
1/4 tsp. Cajun Seasoning
1/4 tsp. Chili Powder
1/2 cup Mexican Cheese Blend


Directions :
 Spray a large skillet with Pam or add 1 Tbsp. cooking oil to pan. Place cut up chicken in skiillet, add Onion, Peppers, Zucchini and Mushrooms. Add Cajun Seasoning and Chili Powder. Cook on medium heat until chicken is cooked through and vegetables are tender, about 10-15 minutes. Stir in tomatoes and Black beans, add 1/2 cup milk and cream cheese. Stir until well blended and sauce starts to simmer. Stir in Cheese and simmer about 5 minutes. Until cheese has melted into the sauce.

While you are cooking the Chicken mixture bring a large pot of water with a tsp. of salt to a boil add pasta and boil about 10 - 15 minutes or until pasta is al dente. Drain pasta and toss wih chicken mixture. Stir to coat everything evenly in sauce and serve right away.

Goes great with a tossed salad and Corn Bread on the side.