Remember when I shared with you my cabbage and chicken e olio? Well, I decided to make this dish again, but with my black bean pasta this time instead of cabbage. It turned out amazing! I was so pleased with the texture of the “spaghetti” as well as the taste. The shape held up really well and had similar consistency to regular noodles. I preferred this version over the cabbage version.
If you haven’t tried black bean pasta, I highly recommend it. I found this version (Organic Black Bean, spaghetti shape) in the health food section of my local grocery store, but I’ve also seen it on amazon.
For this recipe, I used my favorite Zaycon Foods chicken breast and just sliced it from partially frozen, sauteed until fully cooked through (seasoned with some salt and pepper)and enjoyed. Simple as that. Dinner only took me 15 minutes to make from start to finish. Heck, sometimes even salads take longer than that.