Black Bean and Corn Pasta with Chicken recipe

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Ingredients

1 (16 ounce) package jumbo pasta shells
1 cup fresh corn kernels
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes with juice
salt and pepper to taste
1 dash hot pepper sauce
1 dash Worcestershire sauce
2 boneless chicken breast halves, cooked and cut into bite-sized pieces

Nutrition Info

341 calories
carbohydrate: 57.7 g
cholesterol: 20.6 mg
fat: 3.3 g
fiber: 6.4 g
protein: 19.2 g
saturatedFat: 0.8 g
servingSize: -
sodium: 308.6 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.

  2. In a large skillet over low heat, cook corn and black beans, 2 minutes. Stir in the tomatoes, reserving their juice. Season with salt and pepper, and cook 2 minutes more. Pour in enough tomato juice to cover and season with hot pepper sauce and Worcestershire. Increase heat slightly, stir in chicken, and heat through, 3 to 5 minutes. Spoon over cooked pasta.

Recipe Yield

8 servings

Recipe Note

Great quick dinner, perfect for summer corn leftovers. Two ears of corn yield one cup of kernels. Top with shredded cheese.

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