Go Back
Print

Hearty Tex-Mex Chicken Bean and Pasta Recipe

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Marina

Ingredients

  • 1/2 box Barilla Cellentani Pasta
  • 1/2 lb chicken breast pre marinated in a salt, pepper rub-cut into small nuggets or strips
  • 1 cup chopped onions
  • 2 Roma tomatoes-chopped
  • 1 cup sweet bell peppers-chopped
  • 1 serrano pepper-chopped or 1/2, based on how spicy you would like this
  • 3 cloves garlic-chopped
  • 1 can organic black beans-unsalted preferably
  • 1 cup cilantro -chopped
  • 3/4 tsp cumin powder
  • Salt to taste
  • Freshly ground pepper- 1 tsp or more, based on preference
  • Freshly squeezed juice from 1 lemon
  • Olive oil to saute

Instructions

  1. In a pot, boil water and cook the Cellentani pasta in the same, al dente. (11-12 minutes). Once done, drain the liquid immediately and set aside
  2. In a saute pan, pour the olive oil into the same and heat on a medium flame till hot.
  3. Add the onions, serrano pepper and garlic.
  4. Saute till the onions turn golden brown
  5. Now add the tomatoes, sweet bell peppers, cumin powder and saute till the tomatoes become pulpy.
  6. Add the beans (drain out the liquid from the can before you add the same in) and mix well
  7. Add the chicken, season the mix with salt and pepper, and saute till cooked. (Ensure you don't wait to dry the mixture. The liquid that remains in the pan is great for this pasta dish!)
  8. Once done, add the cilantro leaves and lemon juice. Combine well.
  9. Finally, add the cooked pasta and gently combine everything together.
  10. Serve hot and sprinkle dried red chili flakes on top for an extra spice kick!
  11. Enjoy