Southwestern one-pot pasta with chicken and black beans
Servings 4
Author Adapted by Lisa Fain from a Martha Stewart recipe
Ingredients
1tablespoonextra-virgin olive oil
1/2small red onion, diced
1 or 2 jalapeƱos, seeded and diced
4clovesgarlic, minced
1poundripe tomatoes, diced
1/2cupchopped cilantro, plus more for garnishing
8ounceslinguine, broken in half
5 to 5 1/2cupslukewarm water
1teaspoonkosher salt
1teaspoonground cumin
Pinchcayenne
115-ounce can or 1 1/2 cups cooked black beans, drained and rinsed
1 1/2cupsdiced cooked chicken
1teaspoonfreshly squeezed lime juice
1/2cupcrumbled queso fresco or fetafor serving
Instructions
In a Dutch oven or large pot, heat the oil on medium-low. Add the onion and jalapeƱo and cook until fragrant and softened, about 5 minutes. Add the garlic and cook for 30 more seconds.
Add the tomatoes to the pot along with the cilantro, linguine, 5 cups of water, salt, cumin, and cayenne. Turn the heat up to high and while occasionally stirring, cook until the pasta is softened to your liking and most of the liquid has evaporated, about 10-12 minutes. Please note that towards the end of cooking, you should stir more often to keep the pasta from sticking to the pot. And depending on how juicy your tomatoes are, if you find that most of the liquid has evaporated but the pasta is undercooked, you may need to add the additional 1/2 cup of water.
Stir in the black beans, chicken, and lime juice. Taste and adjust seasonings, adding more salt if needed. Serve warm topped with queso fresco and cilantro.