Sautéed Chicken and Black Bean Pasta

Name: Sautéed Chicken and Black Bean Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 1 yellow onion (large, chopped); 2 clove garlic (minced); 1 bell pepper (large, chopped); 1 teaspoon chili powder; 0.5 teaspoon ground cumin; 1 can crushed tomatoes (15 ounce); 0.5 cup chicken broth; 1 can black beans (15 ounce, rinsed and drained); 8 ounce whole wheat pasta; 0.5 cup fresh cilantro (chopped, for garnish); 1 lime (cut into wedges); 0.75 teaspoon salt; 0.25 teaspoon black pepper

A comforting skillet meal featuring tender chicken breast, bell peppers, and black beans tossed with pasta in a rich, spicy tomato-based sauce, ready in under 30 minutes.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $2.67/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber
Halal

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
1 yellow onion (large, chopped)
2 clove garlic (minced)
1 bell pepper (large, chopped)
1 teaspoon chili powder
0.5 teaspoon ground cumin
1 can crushed tomatoes (15 ounce)
0.5 cup chicken broth
1 can black beans (15 ounce, rinsed and drained)
8 ounce whole wheat pasta
0.5 cup fresh cilantro (chopped, for garnish)
1 lime (cut into wedges)
0.75 teaspoon salt
0.25 teaspoon black pepper

Instructions

Cook the 8 ounces whole wheat pasta according to package directions. Drain and set aside, reserving 1/4 cup of the pasta cooking water.
While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1 1/2 pounds chicken breast pieces, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
Add the 1 large yellow onion to the skillet and cook until softened, about 3 minutes. Stir in the 2 cloves garlic and 1 large bell pepper and cook for another 2-3 minutes, until fragrant and bell pepper is slightly tender.
Stir in 1 teaspoon chili powder and 1/2 teaspoon ground cumin, cooking for 30 seconds until fragrant. Pour in 1 can crushed tomatoes and 1/2 cup chicken broth, bringing the mixture to a simmer.
Return the cooked chicken to the skillet. Add 1 can black beans (rinsed and drained) and the cooked whole wheat pasta. Toss to combine, adding the reserved 1/4 cup pasta water if the sauce is too thick.
Cook for 2-3 minutes more, allowing the flavors to meld. Garnish with 1/2 cup fresh cilantro and serve immediately with lime wedges.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop with a splash of broth or water.

Nutrition (per serving)

Calories: 435
Protein: 39.3 g
Carbohydrates: 57.6 g
Fat: 6.8 g
Fiber: 12.2 g
Sodium: 1061 mg
Saturated Fat: 0.8 g
Sugar: 9.3 g
Cholesterol: 80 mg