Best Chicken With Black Beans Over Pasta Recipes

SPICY CHICKEN AND BLACK BEAN PASTA

Spicy Chicken and Black Bean Pasta image

This is a healthy and easy meal. I serve it with a tossed green salad. If queso fresco is not available, use a white cheese like Monterray jack.

Provided by m0m7772

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 -6 boneless chicken breast halves, cut into bite size pieces
1/4 cup extra virgin olive oil
1 tablespoon chili powder (heaping)
2 teaspoons ground cumin
1 tablespoon garlic powder
2 -4 jalapenos, seeded and chopped
1 bunch green onion, chopped
1 (15 ounce) can black beans, drained and rinsed
2 roma tomatoes, diced
1/2 lb queso fresco, grated and crumbled
1 lb pasta, cooked al dente (bow ties are good)
1/2 cup fresh cilantro, chopped

Steps:

Heat oil in a large skillet and add chicken, chili powder, cumin and garlic powder.
Saute until chicken is cooked through.
Remove chicken and set aside.
Return skillet to heat and lightly saute jalapenos and green onions.
Stir in black beans and tomatoes to heat them.
Add chicken and pasta.
Remove from heat and toss with cheese and cilantro.

CHICKEN WITH BLACK BEANS

Chicken with Black Beans image

Here's a Malaysian homemade dish that's easy to follow. It is a dish that is commonly enjoyed in Malaysian Chinese households.

Provided by Siah

Categories World Cuisine Recipes Asian Malaysian

Time 55m

Yield 6

Number Of Ingredients 17

Ingredients

1 tablespoon light soy sauce
1 tablespoon cornstarch
1 teaspoon white sugar
½ teaspoon ground black pepper
1 ½ pounds skinless, boneless chicken breast meat - cubed
¼ cup water
2 tablespoons vegetable oil
2 (2 inch) pieces fresh ginger, cut into matchsticks
2 cloves garlic, minced
¼ cup fermented black beans, rinsed and mashed
1 tablespoon white sugar
2 green bell pepper, chopped
2 red bell pepper, chopped
4 green onions, cut into 1-inch pieces
1 small carrot, sliced
2 tablespoons oyster sauce
1 teaspoon thick soy sauce

Steps:

Whisk together the light soy sauce, cornstarch, 1 teaspoon of sugar, and pepper in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 10 minutes.
Heat the water in a large skillet over medium-high heat until boiling. Quickly stir in the chicken and cook for 3 to 4 minutes. Chicken will not be cooked through. Drain the water and place chicken on a plate. Set aside. Carefully wipe down the skillet and heat the vegetable oil over medium heat. Cook and stir the ginger and garlic until fragrant. Stir in the chicken, black beans and 1 tablespoon of sugar. Cook the chicken breasts until no longer pink in the center. Stir in the red and green peppers, green onions, carrots, oyster sauce, and thick soy sauce. Cook and stir for 1 minutes.

Nutrition Facts : Calories 231.3 calories, Carbohydrate 12.8 g, Cholesterol 65.9 mg, Fat 6.7 g, Fiber 2.1 g, Protein 28.9 g, SaturatedFat 1.1 g, Sodium 313.8 mg, Sugar 6.1 g

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