BLACK BEAN AND CORN PASTA WITH CHICKEN

Black Bean and Corn Pasta with Chicken image

Great quick dinner, perfect for summer corn leftovers. Two ears of corn yield one cup of kernels. Top with shredded cheese.

Provided by SHORN

Categories World Cuisine Recipes Latin American Mexican

Time 20m

Yield 8

Number Of Ingredients 8

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

Steps:

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.
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 Facts : Calories 341 calories, Carbohydrate 57.7 g, Cholesterol 20.6 mg, Fat 3.3 g, Fiber 6.4 g, Protein 19.2 g, SaturatedFat 0.8 g, Sodium 308.6 mg, Sugar 3.6 g