Ingredients
| 1 box (340 g) | Italpasta Gluten Free Fusilli |
| 2 tbsp (30 mL) | Italpasta Extra Virgin Olive Oil |
| 3 | chicken breasts |
| 1 tbsp (15 mL) | herbs de Provence |
| 1 (250 mL) | tin black beans, drained and rinsed |
| 1 cup (250 mL) | fresh or frozen corn kernels |
| 1 cup (250 mL) | quartered cherry tomatoes |
| 1 | garlic clove |
| 2 tsp (10 mL) | dried oregano |
| ½ tsp (2 mL) | dried thyme |
| 1 cup (250 mL) | low sodium chicken stock |
| 1/3 cup (80 mL) | grated parmesan cheese |
| salt and pepper | |
| freshly chopped parsley, for serving |
Steps
- Preheat a lightly oiled grill over medium high heat. Rub the chicken breasts with 1 tablespoon olive oil, herbs de Provence and salt and pepper. Grill for 8 minutes per side or until cooked through. Once cooked, transfer chicken to a clean plate and tent with tin foil to rest for 10 minutes. Chop and set aside.
- Cook pasta in a large pot of boiling salted water until al dente, about 7 minutes. Reserve ½ cup pasta water before draining pasta.
- Meanwhile, heat remaining oil in a large non-stick skillet. Add the black beans, corn, cherry tomatoes and cook until softened, about 5 minutes. Add garlic, oregano and thyme, cook for 1 minute. Stir in chicken stock, parmesan cheese, pasta water, pasta and season with salt and pepper. Cook over high heat for 1-2 minutes until cheese has melted and sauce has thickened. Fold in chicken.
- Serve warm garnished with fresh parsley.
Nutritional Information
Calories per serving 450, Fat 12 g, Cholesterol 208 mg, Sodium 445 mg, Carbohydrates 82 g, Fibre 6 g, Sugars 4 g, Protein 41.5 g
- One cup of cherry tomatoes fulfills 32% of you DV for Vitamin C. They are also an excellent source of Vitamin A.
- Just one teaspoon of dried oregano provides 8% of your DV intake for Vitamin K.