Directions:
- Prepare the barbecue or preheat your stovetop grill.
- Combine the cheese spread with the cream in a small saucepan.
- Saute' the red chili pepper and 2 tablespoons green chili pepper, 2 tablespoons onion, and 1/2 clove garlic in the olive oil for a couple minutes then add the water to the pan so that the peppers do not scorch. Simmer another 2 minutes or until the water has cooked off.
- When the cheese is smooth, add the sauteed vegetables, 1/4 teaspoon salt, sugar, vinegar, and cumin. Leave on low heat, stirring occasionally, until the other ingredients are ready.
- Pour the entire can of beans with the liquid into a small saucepan over medium heat. Add the remaining green chili pepper, onions, garlic, a pinch of salt, and a dash of paprika. Bring the beans to a boil, stirring often, then reduce the heat to low and simmer until everything else is ready. By this time the beans will have thickened and the onions will have become transparent.
- Rub the chicken breasts lightly with oil, then season with salt, thyme, and savory.
- Cook the breasts on a hot grill for 5 minutes per side or until done. When they have cooked thoroughly, remove them from the grill and use a sharp knife to slice each breast into 1/2-inch slices, so that they are easier to eat. Retain the shape of the chicken breast by keeping the slices in order with one hand as you slice.
- As the chicken cooks, prepare the pasta in a large pot filled with 3 to 4 quarts of boiling water. Cook the pasta for 12 to 14 minutes or until tender. Drain the pasta in a colander, and toss with the butter.
- When everything is ready, spoon one-fourth of the pasta onto each plate.
- Pour about 1/3 cup of the black beans over the pasta.
- Carefully add a sliced breast of chicken, being sure to maintain its shape as you lay the slices on the bed of pasta.
- Spread 1/3 cup of black beans over the chicken.
- Sprinkle 1/4 cup of chopped tomatoes on the beans.
- Sprinkle about 1 tablespoon of green onions on the tomatoes and serve immediately. Salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 695.07 Kcal (2910 kJ) | ||
| Calories from fat | 377.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.91g | 64% | |
|---|---|---|---|
| Cholesterol | 201.27mg | 67% | |
| Sodium | 2516.25mg | 105% | |
| Potassium | 829.04mg | 18% | |
| Total Carbs | 20.83g | 7% | |
| Sugars | 12.46g | 50% | |
| Dietary Fiber | 1.87g | 7% | |
| Protein | 60.04g | 120% | |
| Vitamin C | 16.3mg | 27% | |
| Iron | 0.6mg | 3% | |
| Calcium | 375.7mg | 38% | |
| Amount Per 100 g | |||
| Calories | 168.01 Kcal (703 kJ) | ||
| Calories from fat | 91.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.13g | 64% | |
|---|---|---|---|
| Cholesterol | 48.65mg | 67% | |
| Sodium | 608.2mg | 105% | |
| Potassium | 200.39mg | 18% | |
| Total Carbs | 5.03g | 7% | |
| Sugars | 3.01g | 50% | |
| Dietary Fiber | 0.45g | 7% | |
| Protein | 14.51g | 120% | |
| Vitamin C | 3.9mg | 27% | |
| Iron | 0.2mg | 3% | |
| Calcium | 90.8mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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