Black Bean and Corn Pasta with Chicken

Black Bean and Corn Pasta with Chicken

61 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
SHORN
Recipe by  SHORN

“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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Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

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Reviews (61)

Rate This Recipe
Jen
55

Jen

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, and corn. Since this recipe has southwest flavor going on I put it on flour tortillas and sprinkled a little mexican cheese on top. It was delicious!! My husband loved it and there were still left overs for the next day. I know this recipe will be made frequently at our house. Yum.

GINAH1
43

GINAH1

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

Texastwinkie
29

Texastwinkie

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 garlic salt. Also used diced tomato with bell pepper. I think spanish style stewed tomatoes would give it more flavor. I served it with avocado.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 341 cal
  • 17%
  • Fat
  • 3.3 g
  • 5%
  • Carbs
  • 57.7 g
  • 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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