Chicken With Black Beans over Pasta

Submitted 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."

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 4

ingredients

• 453.59 g boneless skinless chicken breast, cut into bite size cubes
• 44.37 ml flour
• salt & pepper
• 118.29 ml shallot, chopped
• 59.14 ml red pepper, sweet, chopped
• 3 garlic cloves, crushed
• 7.39 ml cayenne, pepper dry crushed
• 73.94 ml sun-dried tomatoes packed in oil, chopped
• 538.64 g can black beans, drained & rinsed
• 29.58 ml honey
• 29.58 ml balsamic vinegar
• 236.59 ml chicken broth
• 118.29 ml dry white wine
• 118.32 ml asiago cheese, grated
• 1419.54 ml cooked pasta

directions

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.

Reviews

[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!

 

[dtmieure]

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

 

[cathianne]

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!

 

[Andi Longmeadow Farm]

Wonderful, wonderful.....filling and delightful dish of healthy beans, chicken, sauce, and pasta. I followed this recipe exactly as stated, and the taste was just outstanding. The only difference it that I used some extra rice (that was from another meal) instead of pasta. However; I know this recipe would shine as much with the pasta addition, as well as the rice. I had everything on hand, had prepared as suggested the chicken and sauce the day before. At the last minute I threw the beans in and all blended perfectly and as far as the spice, this was not hot. Just a bit of a slight kick, which was barely noticeable. although; since I like all things hot, I just mixed together cayenne pepper with the asiiago cheese for my portion only. Will keep this on my menu for Saturday Lunch at the Farm oh yum! Prepared and photoed for *RSC* 2008.