Recipe by Bergy
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.
Top Review by Dr. Jenny
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!
- 1 lb boneless skinless chicken breast, cut into bite size cubes
- 3 tablespoons flour
- salt & pepper
- 1⁄2 cup shallot, chopped
- 1⁄4 cup red pepper, sweet, chopped
- 3 garlic cloves, crushed
- 1 1⁄2 teaspoons cayenne, pepper dry crushed
- 5 tablespoons sun-dried tomatoes packed in oil, chopped
- 1 (19 ounce) can black beans, drained & rinsed
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1 cup chicken broth
- 1⁄2 cup dry white wine
- 8 tablespoons asiago cheese, grated
- 6 cups cooked pasta
Directions See How It's Made
- Season your chicken with salt/pepper then dust the cubes with the 3 tbsp of flour.
- Brown the cubes in a non stick pan.
- Add shallots, stir fry with chicken for approx 5 minutes.
- Add red pepper, cayenne, garlic, sun dried tomatoes, Honey, and vinegar.
- Add drained rinsed beans, stir.
- Add chicken broth and white wine, get any little pieces up from the pan.
- Simmer for approx 10-15 minutes with lid on medium heat or until the sauce has a nice consistency.
- Distribute the hot cooked pasta on 4 plates top with the chicken/bean mixture.
- Sprinkle 2 tbsp of Asiago cheese over each serving.
- And enjoy.