|1 lb||Dos Amigos Jalapeno Fettuccine Pasta|
||Chicken Breasts, grilled|
|1/4 cup||INFUSED Garlic Olive Oil, divided|
|2 Medium||Red Bell Peppers|
||Yellow Bell Peppers|
|2 Cans||Black Beans|
|2 TBSP||INFUSED Jalapeno White Balsamic Vinegar|
|1/4 cup||Green Onion, minced|
|1 Medium||Avocado, diced|
|To Taste||Sea Salt & Fresh-Ground Black Pepper|
Cut red and yellow bell peppers into quarters, then remove membranes and seeds. Arrange in single layer on a parchment-lined baking sheet. Drizzle with with 2 TBSP INFUSED Garlic Olive Oil and sprinkle with salt and pepper. Roast in 425 degree oven for 20 minutes.
While peppers are roasting, cook fettuccine to al dente according to package directions. Drain and then toss immediately with remaining INFUSED Garlic Olive Oil.
Rinse black beans under cool running water, then toss with INFUSED Jalapeno White Balsamic Vinegar.
Cut grilled chicken breasts into bite-sized pieces.
In large bowl, toss pasta, chicken, black beans, roasted peppers, green onions together. Add diced avocado and gently toss. Season to taste with Sea Salt and Black Pepper.