Black Bean And Corn Pasta With Chicken Food

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BLACK BEAN AND CORN PASTA WITH CHICKEN



Black Bean and Corn Pasta with Chicken image

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

Provided by SHORN

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 8

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 308.6 mg, Sugar 3.6 g

BLACK BEAN AND CORN PASTA WITH CHICKEN



Black Bean and Corn Pasta with Chicken image

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

Provided by SHORN

Categories     Mexican Recipes

Time 20m

Yield 8

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 308.6 mg, Sugar 3.6 g

EASY CHICKEN AND BEANS



Easy Chicken and Beans image

Enjoy this easy chicken, beans and corn skillet served with salsa and tortillas - a spicy dinner ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
1 1/4 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces
2 teaspoons chili powder
1 can (15 to 16 ounces) black or pinto beans, rinsed and drained
1 can (11 ounces) whole kernel corn with red and green peppers, undrained
Salsa, if desired
Flour tortillas, if desired

Steps:

  • Heat oil in 10-inch skillet or wok over medium-high heat. Cook chicken in oil over medium-high heat 3 to 4 minutes, stirring occasionally, until no longer pink in center.
  • Stir in chili powder, beans and corn. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until hot. Serve with salsa and tortillas.

Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 85 mg, Fiber 9 g, Protein 43 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 690 mg

MEXICAN PASTA WITH BLACK BEANS



Mexican Pasta with Black Beans image

Categories     Bean     Cheese     Pasta     Quick & Easy     Spring     Gourmet

Yield Serves 2 generously

Number Of Ingredients 10

3/4 pound fusilli or other spiral-shaped pasta
1/3 cup finely chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
a 15-ounce can black beans, rinsed and drained (about 1 1/3 cups)
a 10-ounce can mild enchilada sauce
a 3-inch pickled jalapeño chili if desired, chopped fine (wear rubber gloves)
1/4 cup sour cream
freshly grated Monterey Jack or sharp Cheddar to taste
2 scallions, sliced thin

Steps:

  • In a 6-quart kettle bring 5 quarts salted water to a boil for pasta. Cook pasta until tender, about 12 minutes.
  • While pasta is cooking, in a 2- to 3-quart heavy saucepan cook onion and garlic in oil over moderately low heat, stirring occasionally, until softened. Add beans, enchilada sauce, and jalapeño and simmer gently, stirring occasionally, until thickened, about
  • 6 minutes. Remove pan from heat and stir sour cream and salt to taste into sauce.
  • In a colander drain pasta well and in a large bowl toss with sauce.
  • Serve pasta sprinkled with cheese and scallions.

CAJUN BLACK BEANS WITH SAUSAGE AND CORN



Cajun Black Beans with Sausage and Corn image

Grab a skillet for easy Cajun cooking! This one-pan meal can be ready to serve in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
1 1/2 cups frozen corn
8 oz smoked kielbasa sausage, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon black and red pepper blend
1 1/2 cups chopped fresh tomatoes
1 can (15 oz) Progresso™ black beans, drained, rinsed

Steps:

  • In 10-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add bell pepper and onion stir-fry; cook and stir 2 to 3 minutes or until crisp-tender.
  • Stir in corn, sausage, salt, thyme and pepper blend. Cook 3 to 5 minutes, stirring occasionally, until corn is tender.
  • Stir in tomatoes and beans; cook 3 to 5 minutes, stirring occasionally, until hot.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g

BLACK BEAN CHICKEN WITH RICE



Black Bean Chicken with Rice image

This spicy family favorite calls for just a few basic ingredients, so it's quick and easy to stir up in your skillet on a weeknight. -Molly Newman, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
2 cups hot cooked brown rice

Steps:

  • In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.

Nutrition Facts : Calories 400 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 670mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 8g fiber), Protein 32g protein.

CHICKEN WITH BLACK BEANS OVER PASTA



Chicken With Black Beans over Pasta image

If you wish you may make this a day ahead and let it mellow in the fridge or just make and serve. It may be doubled. Personally I like spicy and would add an additional tsp of Cayenne. This recipe is not very spicy. Use your favorite pasta or if you prefer serve with rice. Tip: To cube the chicken have it half frozen before cutting. You may substitute regular vinegar but balsamic is best.

Provided by Bergy

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breast, cut into bite size cubes
3 tablespoons flour
salt & pepper
1/2 cup shallot, chopped
1/4 cup red pepper, sweet, chopped
3 garlic cloves, crushed
1 1/2 teaspoons cayenne, pepper dry crushed
5 tablespoons sun-dried tomatoes packed in oil, chopped
1 (19 ounce) can black beans, drained & rinsed
2 tablespoons honey
2 tablespoons balsamic vinegar
1 cup chicken broth
1/2 cup dry white wine
8 tablespoons asiago cheese, grated
6 cups cooked pasta

Steps:

  • Season your chicken with salt/pepper then dust the cubes with the 3 tbsp of flour.
  • Brown the cubes in a non stick pan.
  • Add shallots, stir fry with chicken for approx 5 minutes.
  • Add red pepper, cayenne, garlic, sun dried tomatoes, Honey, and vinegar.
  • Add drained rinsed beans, stir.
  • Add chicken broth and white wine, get any little pieces up from the pan.
  • Simmer for approx 10-15 minutes with lid on medium heat or until the sauce has a nice consistency.
  • Distribute the hot cooked pasta on 4 plates top with the chicken/bean mixture.
  • Sprinkle 2 tbsp of Asiago cheese over each serving.
  • And enjoy.

SOUTHWEST BLACK BEAN PASTA



Southwest Black Bean Pasta image

Denise Ramey from Francesville, Indiana created this recipe by combining some of her favorite flavors and textures. Serve warmed tortilla chips on the side of this robust, crunchy pasta dish.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

1/2 cup uncooked spiral pasta
1/3 cup shredded cheddar cheese
1/3 cup frozen corn, thawed
1/3 cup black beans, rinsed and drained
1/4 cup chopped celery
1/4 cup chopped carrot
1/4 cup salsa
1/4 cup Western salad dressing
2 tablespoons sliced ripe olives
1 jalapeno pepper, seeded and finely chopped

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, combine the remaining ingredients. Drain pasta and rinse in cold water. Stir into bean mixture. Chill until serving.

Nutrition Facts : Calories 254 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 738mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 5g fiber), Protein 11g protein.

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