One Teaspoon From Disaster

Black bean chicken and pasta shells

• Posted February 10, 2009 11:56 PM
• 0 Comments

I've decided this month's collection of recipes will not be devoted to holidays. No Valentine's Day or President's Day (huh?) dishes here. Instead our theme is "budget gourmet."

Times are tough and we need to adapt by dining out less and preparing thriftier meals more.

First up is black bean chicken and pasta shells. I came across a version of this recipe and was intrigued. Frankly, it's a little odd. The jumbo pasta shells that are normally stuffed with ricotta and marinara are now being topped with a Tex-Mex chicken mix. But I had all the ingredients on hand and it can be whipped up pretty quick, so I gave it a try. Even more odd, it's pretty good. (I made it twice just to be sure).

I actually cooked the chicken in the Tex-Mex mixture, rather than adding it already cooked, which seems to save even more time. Another bonus, this makes enough for four, or two plus leftovers.

Black bean chicken and pasta shells
Ingredients:
1, 16 oz. package jumbo pasta shells
1 C. corn kernels, canned or frozen
1,15 oz. can black beans, rinsed and drained
1, 14.5 oz. can diced tomatoes with juice
1 tsp. Worcestershire
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
shredded cheese

Directions:
In a large skillet over low heat, cook corn and black beans for a few minutes. Stir in the tomatoes and add Worcestershire. Increase the heat slightly and stir in chicken until heated through. Meanwhile, cook pasta shells according to package directions. Spoon over cooked pasta, top with shredded cheese and serve.