Black Bean and Corn Pasta with Chicken Recipe -
Black Bean and Corn Pasta with Chicken Recipe
  • READY IN 20 mins

Black Bean and Corn Pasta with Chicken

Recipe by  

"Great quick dinner, perfect for summer corn leftovers. Two ears of corn yield one cup of kernels. Top with shredded cheese."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large skillet over low heat, cook corn and black beans, 2 minutes. Stir in the tomatoes, reserving their juice. Season with salt and pepper, and cook 2 minutes more. Pour in enough tomato juice to cover and season with hot pepper sauce and Worcestershire. Increase heat slightly, stir in chicken, and heat through, 3 to 5 minutes. Spoon over cooked pasta.
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Reviews More Reviews

Most Helpful Positive Review
Jul 15, 2007

After reading other reviews I knew this recipe was in need of flavor so I used Mrs. Dash's Southwest Chipotle seasoning on my chicken. I also added onion and cilantro to the beans, tomatoes, and corn. Since this recipe has southwest flavor going on I put it on flour tortillas and sprinkled a little mexican cheese on top. It was delicious!! My husband loved it and there were still left overs for the next day. I know this recipe will be made frequently at our house. Yum.

Most Helpful Critical Review
Sep 11, 2003

Definitely a little bland-could use some fresh cilantro and green chiles to spice it up.

May 24, 2003

A good quick and simple meal. I used a 7 oz. box of small shell pasta. I used triple the amount of pepper sauce & worchestshire added about 2 tsp. of catalina salad dressing and a sprinkle of garlic salt. Also used diced tomato with bell pepper. I think spanish style stewed tomatoes would give it more flavor. I served it with avocado.

May 11, 2005

Very quick and tastey recipe! I took the advice of one of the reviewers and added green peppers to the ingredients. First, I sauteed garlic and onion, added diced green pepper, and then proceeded on with the rest of the recipe as written above. In addition to the stewed tomatoes, I also added 2 tablespoons of tomato paste to thicken the sauce mixture.

Sep 24, 2003

This is a good recipe with alterations. People are right when they say it's a little tasteless. But that's easily fixed. First of all, I used very sweet corn. I also added a bit of cumin and served it (without pasta) in tortillas with fresh salsa.

Sep 24, 2003

Didnt care for this one. Dont waste your time making this. No flavor,and I followed the recipe exactly. Hot or cold it's no good. I drenched it in hot sause and still nothing. Also the recipe makes about 3 lbs of this stuff. I cant give the stuff away! BLAH!!

Feb 20, 2008

I made this with half the amount of noodles and twice the amount of corn (who doesn't love sweet corn from the summer). It kind of came out as a chili. When I tried it again with the correct amount of noodles, they took over the meal and took out some of the rich flavor. Definitely try it with less noodles.

Aug 11, 2010

I loved this meal. It was quick and easy and called for basic normally stocked ingredients. It tasted great. and was filling too.


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  • Calories
  • 341 kcal
  • 17%
  • Carbohydrates
  • 57.7 g
  • 19%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 309 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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