Fettucine with Black Beans and Chicken
I made up this recipe many years ago based on a dish I tried at a local restaurant.
I made up this recipe many years ago based on a dish I tried at a local restaurant.
- Carbohydrate 123.839488961439 g
- Cholesterol 47.3932179257608 mg
- Fat 20.9503282196215 g
- Fiber 19.435662619284 g
- Protein 31.7466342812315 g
- Saturated Fat 4.21387183340062 g
- Serving Size 1 1 Serving (329g)
- Sodium 559.214980406332 mg
- Sugar 104.403826342155 g
- Trans Fat 3.50629421140405 g
- Calories 804 calories
Step-by-step
- Grill or saute chicken with salt and pepper;dice.
- Cook pasta by package directions.
- In a large saute pan heat margarine.
- Add the tomato, black beans (drained), cilantro, jalapeno, and garlic; saute for 5 min.
- Add chicken.
- Add white wine and chicken stock and let simmer until reduced by 1/4.
- Serve over fettucine
- Garnish with cilantro and tomato wedges.
Standard Italian pasta al pomodoro relies on a clean emulsion of tomatoes, starch, and fat, but this preparation introduces poultry and legumes into the bowl entirely outside traditional boundaries. Standard pasta dishes separate starches from proteins like beans, yet this cross-cultural combination forces them into a single sauce base. Evaluating this unconventional plate requires looking closely at how components interact when heat is applied in a skillet rather than a stockpot.
Fresh versus Canned Components in the Skillet
Canned black beans carry a heavy sodium load and a canning liquid that introduces unwanted starch and metallic tastes, meaning they must be thoroughly rinsed in a colander under cold water before hitting the pan. Fresh tomatoes release significantly more water than canned varieties, requiring an extra three to four minutes of medium-heat simmering in a wide saute pan to cook off excess moisture without scorching the minced garlic and jalapeno. Using raw chicken breasts rather than pre-cooked meat changes the timeline; sear them over medium-high heat until the internal temperature reaches 165 degrees Fahrenheit before dicing, ensuring the meat retains structural integrity when tossed with the wine and stock reduction.
- Crowding the saute pan traps steam and prevents the chicken from browning properly, resulting in a grey exterior.
- Adding the white wine and chicken stock all at once without waiting for the initial tomato and bean mixture to saute for five minutes leads to a watery sauce that refuses to cling to the pasta.
- Failing to drain the pasta slightly under al dente specifications causes the noodles to absorb too much liquid from the finished sauce and turn mushy.
