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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.


Calories:  341            

Sodium:   309 mg