Pasta with chicken, black beans & corn
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=334; Fat=3.3g; Cholesterol=21g
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Serving Size: 1 Serving (245g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 296 | ||
Calories from Fat: 24 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 73.9mg | 23 % | |
Sodium 403.5mg | 14 % | |
Potassium 141.3mg | 4 % | |
Total Carbohydrate 45.8g | 13 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 41.3g | ||
Protein 22.1g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 296
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