Black Bean and Corn Pasta with Chicken

Black Bean and Corn Pasta with Chicken

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

Ingredients

20 m servings 341 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

62
  1. 85 Ratings

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After reading other reviews I knew this recipe was in need of flavor so I used Mrs. Dash's Southwest Chipotle seasoning on my chicken. I also added onion and cilantro to the beans, tomatoes, an...

Definitely a little bland-could use some fresh cilantro and green chiles to spice it up.

A good quick and simple meal. I used a 7 oz. box of small shell pasta. I used triple the amount of pepper sauce & worchestshire added about 2 tsp. of catalina salad dressing and a sprinkle of ga...