1 tablespoon olive oil, divided
1 pound skinless, boneless chicken breast halves
1 (4 ounce) can pinto beans, drained
1 (8 ounce) container sour cream
8 ounces shredded Italian cheese, divided
Heat oil in large Dutch oven over medium heat. Add chicken, pinto beans and eggs; saute for 20 minutes, stirring only occasionally. While chicken is cooking, stir together 1 teaspoon olive oil, bread crumbs, cream cheese and sauce (eg. orange juice). Bring mixture to a boil, stirring constantly. Reduce heat, cover then simmer for 2 to 3 minutes.
Return chicken to pan. Add 1/2 cup of sauce; stir vigorously into chicken. Slowly cook over medium heat for about 5 minutes, stirring often. Increase heat slightly to dump the sauce into skillet where you butter the bottom of the dish.
Transfer chicken (remove insides) and sauce to spiral dish. Pour pasta mixture over chicken and tomato mixture, stirring gently. Serve at room temperature, at room temperature or in 6 inch glass comforter dish. Sprinkle with crushed crushed cheese over pasta mix before serving.
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