Black Bean And Corn Pasta With Chicken Recipes

SOUTHWEST CHICKEN

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

CHILI-LIME CHICKEN WITH CORN AND BLACK BEANS

Steps:

• Combine the chili powder, lime zest, cumin, granulated garlic, 1/4 teaspoon of the salt, and the cayenne in a small bowl. Sprinkle the spice mixture on both sides of the chicken, rubbing it in a little with your fingers.
• Heat 1 tablespoon of the oil in a large, non-stick skillet over medium-high heat. Add the chicken to the pan, lower the heat to medium, and cook until it is browned and cooked through, about 5 minutes per side. Transfer the chicken to a cutting board.
• Add the remaining 1 tablespoon of oil to the pan and heat over medium-high heat.
• Add the onion and jalapeno and cook until they soften, 2 minutes. Add the garlic and cook for 30 seconds more, then stir in the beans, tomatoes, and corn and cook until all the vegetables are softened but still retain their shape, about 3 minutes. Season with the remaining 1/4 teaspoon of salt.
• Divide the vegetable mixture among four plates. Slice the chicken and divide it among the plates along with some avocado. Sprinkle each with lime juice and cilantro and serve.

SOUTHWESTERN ONE-POT PASTA WITH CHICKEN AND BLACK BEANS

Steps:

• In a Dutch oven or large pot, heat the oil on medium-low. Add the onion and jalapeño and cook until fragrant and softened, about 5 minutes. Add the garlic and cook for 30 more seconds.
• Add the tomatoes to the pot along with the cilantro, linguine, 5 cups of water, salt, cumin, and cayenne. Turn the heat up to high and while occasionally stirring, cook until the pasta is softened to your liking and most of the liquid has evaporated, about 10-12 minutes. Please note that towards the end of cooking, you should stir more often to keep the pasta from sticking to the pot. And depending on how juicy your tomatoes are, if you find that most of the liquid has evaporated but the pasta is undercooked, you may need to add the additional 1/2 cup of water.
• Stir in the black beans, chicken, and lime juice. Taste and adjust seasonings, adding more salt if needed. Serve warm topped with queso fresco and cilantro.

MEXICAN STREET CORN PASTA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the cooking water then drain the pasta. Return the pasta to the pot and toss with a little olive oil to prevent the pasta from sticking together.
• While the pasta is cooking, cook the bacon in a large frying pan over medium heat until crispy. Remove from the pan and crumble when it's cool enough to touch.
• Remove all but 2 tablespoons of the bacon oil from the pan. Increase the heat to medium-high then add the corn and stir so that it is coated in the oil then let it cook undisturbed for 4-5 minutes, or until some of the kernels become golden on the bottom. Add the white and light green parts of the green onions, chili powder, pepper, and salt to the pan and stir.
• Add the black beans and cherry tomatoes to the pan and cook until they're warm. Add the sour cream and mayonnaise and stir until warm, about 1 minute.
• Add the corn sauce to the pot with the pasta and add the cilantro, cheese, and lime juice. Stir well then season to taste with more salt and pepper, if needed. If the pasta seems a little too thick, use some of the reserved pasta water to loosen it.

BLACK BEAN CHICKEN WITH 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.

CHICKEN WITH BLACK BEANS AND CORN

Steps:

• Put all ingredients in crock pot.
• Cook on low for 6-8 hours until chicken easily shreds.
• Mix together.
• Serve with salsa verde, shredded cheese, avocado, various mexican food toppings.
• Use Rotel diced tomatos for a bit more spice.
• Use reduced sodium black beans or fresh black beans to reduce sodium content.