Roasted Corn and Black Bean Pasta with Chicken
Zesty Roasted Corn and Black Bean Chicken Pasta
Ingredients:
8 oz penne pasta
2 cups cooked chicken breast, diced
1 cup roasted corn kernels (fresh or frozen)
1 cup canned black beans, rinsed and drained
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro
Juice of 1 lime
1/4 cup reserved pasta water
Directions:
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions. Reserve 1/4 cup of pasta water before draining.
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Add the roasted corn and black beans to the skillet. Stir in cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3-4 minutes until heated through.
Add the diced cooked chicken to the skillet and toss well.
Stir in the drained pasta and reserved pasta water, mixing everything until evenly combined and heated through.
Remove from heat, add lime juice and sprinkle with chopped fresh cilantro.
Serve warm with an extra wedge of lime if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 430 kcal | Servings: 4 servings