Black Bean and Corn Pasta with Chicken59 Reviews
- Prep: 5 min
- Cook: 15 min
- Ready In: 20 min
“Great quick dinner, perfect for summer corn leftovers. Two ears of corn yield one cup of kernels. Top with shredded cheese.” - by SHORN
Original recipe yields 8 servings
- 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.
- 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.
Amount Per Serving (8 total)
- 341 cal
- 3.3 g
- 57.7 g
Based on a 2,000 calorie diet
Reviews (59)Rate This Recipe
"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..." See more. 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."
"Definitely a little bland-could use some fresh cilantro and green chiles to spice it up...." See more"
"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 s..." See morealt. 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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