Southwestern One Pot Pasta With Chicken And Black Beans Recipes
SOUTHWEST BEAN AND CHICKEN PASTA
"My wife, Jennie, is a wonderful cook who's generally skeptical about my kitchen experiments. But she likes this recipe well enough to give me temporary kitchen privileges...and even encouraged me to enter this contest! If you can't find the soup called for here, nacho or cheese soup make easy substitutes," suggests Mike Kirschbaum in Cary, North Carolina.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook mostaccioli according to package directions. Meanwhile, in a large skillet, saute onion and red pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the soup, chicken and water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. , Stir in beans; heat through. Drain mostaccioli; transfer to a serving bowl; top with chicken mixture. Sprinkle with cheese if desired.
Nutrition Facts : Calories 343 calories, Fat 9g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 753mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 5g fiber), Protein 22g protein.
SOUTHWESTERN ONE-POT PASTA WITH CHICKEN AND BLACK BEANS
Provided by Adapted by Lisa Fain from a Martha Stewart recipe
Number Of Ingredients 15
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.
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- Spray a 4 to 6-quart Dutch oven with cooking spray and heat over medium heat. Add chicken and onion and cook until browned, about 5 minutes, stirring occasionally. Season chicken with salt and pepper.
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