Wednesday, July 25, 2012

Black Bean and Corn Pasta with Chicken Recipes

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

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.