From the kitchen of Dreamfields Pasta and Chef Jim Coleman
Preparation Time: 20 minutes
Cook Time: 30 minutes
1 cup uncooked Dreamfields Rotini
2 tablespoons olive oil
3 boneless, skinless chicken breast halves (about 3/4 pound total), diced
1 small onion, chopped
6 cloves garlic, chopped
2 tablespoons chile powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 carton (48 ounces) reduced-sodium, fat free chicken broth
1 can (15 ounces) black beans, rinsed and drained
1 cup fresh or frozen corn
1 to 2 jalapeño chiles, seeded and diced
1/2 cup chopped cilantro
1/2 cup (2 ounces) shredded sharp Cheddar cheese
- Cook pasta according to package directions. Drain and return to pan.
- Meanwhile, in large stockpot or Dutch oven, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes or until chicken is cooked through, stirring frequently. Remove with slotted spoon; set aside.
- Reduce heat to medium. Add onion; sauté about 2 minutes or until translucent. Stir in garlic, chili powder, cumin and oregano; sauté 2 minutes, stirring frequently. Add broth, beans, corn and jalapeños. Increase heat to high; bring to boil. Reduce heat and simmer, uncovered, 20 minutes.
- To serve, add half of pasta, chicken and cilantro to soup. Divide remaining pasta, chicken and cilantro among 4 soup bowls. Ladle hot soup into bowls. Top with cheese.
Makes 4 servings.
Nutrition information (1/4 of recipe): 467 calories; 38 g protein; 35 g digestible carbohydrates*; 16 g total fat; 5 g saturated fat; 65 mg cholesterol; 973 mg sodium; 12 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 47 g carbohydrate. For more information go to www.DreamfieldsFoods.com.