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The Joy Of Mex

chicken - breast, chili

1 pound boneless skinless chicken breasts
2 teaspoons olive oil
1 onion; chopped
1 clove garlic; minced
1/2 cup chopped carrot
2 teaspoons chili powder
1 teaspoon (each) ground cumin and dried oregano
1/4 teaspoon salt
1/2 cup chopped sweet green pepper
1 can (19 oz) tomatoes
1 1/2 cups tomato sauce
1 tablespoon packed brown sugar
1/4 teaspoon pepper
1 cup rinsed drained canned black beans
2 tablespoons chopped fresh coriander
3 cups wagon wheel (rotelle) pasta (8 oz)
1/2 cup shredded old Cheddar cheese; (2 oz)

Cut chicken into 1-inch cubes. In large saucepan, heat 1 teaspoon of the oil over medium-high heat; brown chicken. Transfer to plate. Add remaining oil to pan; cook onion, garlic, carrot, chili powder, cumin, oregano and salt over medium heat, stirring often, for about 3 minutes or until onion is softened. Add green pepper; cook for 2 minutes. Add tomatoes, tomato sauce, sugar and pepper; bring to boil, breaking up tomatoes with spoon. Reduce heat to medium-low; cover and simmer for 15 minutes, stirring occasionally. Stir in beans and chicken; simmer for 10 minutes. Stir in coriander. Meanwhile, in saucepan of boiling salted water, cook pasta for 6 to 8 minutes or until tender but firm. Drain and divide among bowls. Ladle chili over top. Sprinkle with cheese. From Looneyspoons and Crazy Plates – Janet and Greta Podleski

Contributor: Canadian Living Magazine, May, 2000

Yield: 4 servings

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