Monday, May 12, 2014

Picky Palate's Smoky Black Bean Pasta

This Chicken, Corn and Black Bean Pasta in Fire-Roasted Tomato Cream Sauce from Picky Palate is one of those meals that is better the next day.  The day of, the flavors were rather bland, but they developed over night and it was better the next day.  We didn't love this meal, but it was easy and not bad, so Aaron and I gave it a 6, and the boys gave it a 7.  For eight servings, each serving was 336 calories, and here's what I did, which is a little different from the original recipe.

1/2 lb bow tie pasta, cooked and drained
1 T olive oil
1 onion, finely diced
1 T minced garlic
3/4 lb chicken breast, diced and seasoned
15 oz can black beans, drained and rinsed
1 can corn, drained and rinsed
1/4 c chopped fresh cilantro
2 14 oz cans fire-roasted diced tomatoes
1/4 c heavy cream
Salt and pepper
1/4 t garlic salt
1/2 c Monterey Jack cheese

Heat the oil in a large pot, add the onion and stir until tender.  Add the garlic, and the seasoned chicken, and cook until chicken is no longer pink.  Add the beans, corn and cilantro, stirring until heated through.  Add the tomatoes and pasta to the chicken mixture, then the cream, salt, pepper and garlic salt.  Add the cheese and stir.

1 comment:

  1. Why did none of you like it very well? Is is because of so many different flavors and textures? Your presentation is lovely! Love mom