Pasta Cubana

2 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups mild salsa
1 can (16 oz.) black beans, drained
1 1/2 teaspoons ground cumin
2 medium-sized zucchini, trimmed and sliced into 1/4-inch half-moons
1 clove garlic, finely chopped
1 pound pasta (not the whole box)

Heat oil in a large skillet over medium-high heat. Season chicken with the salt and pepper. Add to skillet and cook for 5 minutes, until lightly browned.
Stir in the salsa, beans, and cumin. Simmer, covered, for 10 minutes. Add the zucchini and garlic and simmer 5 minutes.
While sauce is simmering, cook pasta following package directions. Drain and toss with sauce. Serve immediately. Serves 6

(I used cooked rotisserie chicken, just debone it and spiral wholewheat pasta)