2 chicken breast halves boneless cooked cut into bite-sized pieces
15 ounce black beans rinsed drained canned
14.5 ounce canned tomatoes diced with juice canned
1 cup corn kernels fresh
16 ounce shells
1 dash pepper sauce hot
8 servings salt and pepper to taste
1 dash worcestershire sauce
Equipment
frying pan
pot
Directions
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.
