Black Bean and Corn Pasta w/Chicken (serves 150)
19 (16 ounce) packages pasta shells
19 cups fresh corn (if canned is used, rinse & drain)
19 (15 ounces) cans black beans, rinsed & drained
19 (14.5 ounce) cans diced tomatoes w/juice
38 boneless chicken breast halves, cooked & cut into bite-sized pieces
2 ¼ teaspoon Worcestershire sauce
2 ¼ teaspoon hot pepper sauce
Salt & Pepper to taste
Cook pasta until al dente; drain.
Over low heat, cook corn and black beans for 2 minutes. Stir in the tomatoes, reserving their juice. Season with salt and pepper and cook 2 minutes more. Pour in enough tomato juice to cover and season with hot pepper sauce and Worcestershire.
Increase heat slightly, stir in chicken, and heat through, 3 to 5 minutes.
Spoon over cooked pasta.
Sodium: 309 mg