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1
Prepare the barbecue or preheat your stovetop grill.
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2
Combine the cheese spread with the cream in a small saucepan.
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3
Saute' the red chili pepper and 2 tablespoons green chili pepper, 2 tablespoons onion, and 1/2 clove garlic in the olive oil for a couple minutes then add the water to the pan so that the peppers do not scorch.
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4
Simmer another 2 minutes or until the water has cooked off.
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5
When the cheese is smooth, add the sauteed vegetables, 1/4 teaspoon salt, sugar, vinegar, and cumin.
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6
Leave on low heat, stirring occasionally, until the other ingredients are ready.
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7
Pour the entire can of beans with the liquid into a small saucepan over medium heat.
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8
Add the remaining green chili pepper, onions, garlic, a pinch of salt, and a dash of paprika.
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9
Bring the beans to a boil, stirring often, then reduce the heat to low and simmer until everything else is ready.
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10
By this time the beans will have thickened and the onions will have become transparent.
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11
Rub the chicken breasts lightly with oil, then season with salt, thyme, and savory.
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12
Cook the breasts on a hot grill for 5 minutes per side or until done.
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13
When they have cooked thoroughly, remove them from the grill and use a sharp knife to slice each breast into 1/2-inch slices, so that they are easier to eat.
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14
Retain the shape of the chicken breast by keeping the slices in order with one hand as you slice.
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15
As the chicken cooks, prepare the pasta in a large pot filled with 3 to 4 quarts of boiling water.
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16
Cook the pasta for 12 to 14 minutes or until tender.
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17
Drain the pasta in a colander, and toss with the butter.
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18
When everything is ready, spoon one-fourth of the pasta onto each plate.
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19
Pour about 1/3 cup of the black beans over the pasta.
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20
Carefully add a sliced breast of chicken, being sure to maintain its shape as you lay the slices on the bed of pasta.
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21
Spread 1/3 cup of black beans over the chicken.
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22
Sprinkle 1/4 cup of chopped tomatoes on the beans.
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23
Sprinkle about 1 tablespoon of green onions on the tomatoes and serve immediately.
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24
Salt to taste.
