Great quick dinner, perfect for summer corn leftovers. Two ears of corn yield one cup of kernels. Top with shredded cheese.
Original recipe makes 8 servings
1 (16 ounce) package jumbo pasta shells
1 cup fresh corn kernels
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes with juice
salt and pepper to taste
1 dash hot pepper sauce
1 dash Worcestershire sauce
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
- 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.
- 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.
Calories: 341 kcal
Carbohydrates: 57.7 g
Cholesterol: 21 mg
Fat: 3.3 g
Fiber: 6.4 g
Protein: 19.2 g
Sodium: 309 mg