Black Bean and Corn Pasta with Chicken Recipe - Bush’s Best

Black Bean and Corn Pasta with Chicken

Recipe By: SHORN   Photo By: Piratefrog
Write a Review | Read Reviews (48)
Great quick dinner, perfect for summer corn leftovers. Two ears of corn yield one cup of kernels. Top with shredded cheese.
 
  • Prep: 5 Minutes
  • |
  • Cook: 15 Minutes
  • |
  • Total: 20 Minutes
 
8
 
 
  • 1 (16 ounce) package jumbo pasta shells
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  • 1 cup fresh corn kernels
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  • 1 (15 ounce) can black beans, rinsed and drained
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  • 1 (14.5 ounce) can diced tomatoes with juice
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  • salt and pepper to taste
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  • 1 dash hot pepper sauce
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  • 1 dash Worcestershire sauce
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  • 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
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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.
Nutrition Information
 
 
More Reviews (48)
Reviewed By: MaryAnne aka Anne's daughter
Quick weeknight meal, I think it woyld go better wirth rice than pasta. I spiced up the chicken with cumin, chili powder, garlic powder, cayenne pepper, salt pepper. Nothing special, eill not make again.
Reviewed By: Lindawagg
Not great.
Reviewed By: ChesarJJ
Awesome dish!!! Changed the diced tomatoes to a can of Rotel. Seasoned the chicken with fajita seasoning. Added a squeese of lime juice. it was great!!