Chicken and Black Bean Casserole

1. Preheat oven to 375ºF. Lightly grease a 9×13 pan, set aside. Cook pasta according to package directions.
2. Heat olive oil in a large pot (big enough to fit all of this in there eventually) over medium high heat. Add jalapeno and cook about 2 minutes. Add in diced tomatoes, chicken, black beans, tomato paste and water. Season with salt. Cook about 5 minutes. Stir in cooked pasta and 1 cup of the shredded cheese until everything is well blended (think about it like this, “I want a little bit of everything in every bite”). Pour into the prepared 9×13 pan.
3. Bake uncovered for 15 minutes. Remove pan from oven, top with remaining 1 1/2 cups shredded cheese. Bake an additional 5-10 minutes or until cheese is bubbly.