Chicken With Black Beans over Pasta

Total Time
Prep 15 mins
Cook 30 mins

If you wish you may make this a day ahead and let it mellow in the fridge or just make and serve. It may be doubled. Personally I like spicy and would add an additional tsp of Cayenne. This recipe is not very spicy. Use your favorite pasta or if you prefer serve with rice. Tip: To cube the chicken have it half frozen before cutting. You may substitute regular vinegar but balsamic is best.

Ingredients Nutrition


  1. Season your chicken with salt/pepper then dust the cubes with the 3 tbsp of flour.
  2. Brown the cubes in a non stick pan.
  3. Add shallots, stir fry with chicken for approx 5 minutes.
  4. Add red pepper, cayenne, garlic, sun dried tomatoes, Honey, and vinegar.
  5. Add drained rinsed beans, stir.
  6. Add chicken broth and white wine, get any little pieces up from the pan.
  7. Simmer for approx 10-15 minutes with lid on medium heat or until the sauce has a nice consistency.
  8. Distribute the hot cooked pasta on 4 plates top with the chicken/bean mixture.
  9. Sprinkle 2 tbsp of Asiago cheese over each serving.
  10. And enjoy.


Most Helpful

We liked this recipe. It was easy to make. The cayenne gave it nice heat, of which I used a heaping 1.5 tsp. We thought maybe the other flavors needed to meld more; thus your idea of letting it meld in the fridge might be a good one, which we did not do. Followed the recipe as written and served over penne. Thanks!

Dr. Jenny October 09, 2011

Outstanding! Yummy! I did not have any sun-dried tomatoes, added greens and it still came out delicious!

dtmieure December 14, 2009

This was absolutely delicious. I made some changes based on what I had in the house and personal preferences. Most are minor: red onion instead of shallots, red pepper flakes instead of cayenne, 15 oz can of beans, and a whole yellow bell pepper instead of just a 1/4 c. My major change was using water instead of chicken broth because I'm just not a fan. Don't like salt. I also reduced the fluid amounts to 1/3 c of wine and 2/3 c of water. Then I added white pepper to make up for the chicken broth seasoning. This dish is SOOO flavorful that I don't think it needs the chicken broth flavor. My husband loved it at least as much as I did. Oh - I also left off the cheese because I can't eat dairy. Again, it's so, so tasty that it needs nothing else!

cathianne October 25, 2009

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