This black bean and corn pasta with chicken recipe is a perfect blend of flavors, textures, and nutrients. It combines tender chicken, savory black beans, sweet corn, and al dente pasta in a deliciously seasoned sauce. The dish is easy to prepare and can be enjoyed in under 30 minutes. Whether you're a beginner in the kitchen or an experienced cook, this recipe is a must-try. It's a crowd-pleaser and a great way to incorporate protein, vegetables, and whole grains into your meal.
Ingredients
- 8 ounces of pasta
- 2 boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 can (14 ounces) black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Directions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant, about 2-3 minutes.
- Add the black beans, corn kernels, diced tomatoes, cumin, chili powder, paprika, salt, and pepper. Stir well to combine.
- Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld together.
- Add the cooked chicken back to the skillet and stir to combine. Cook for an additional 2-3 minutes until the chicken is heated through.
- Serve the black bean and corn pasta over cooked pasta. Garnish with chopped fresh cilantro and lime wedges for extra flavor.
- Enjoy!
