Spaghetti with Cilantro and Black Beans

As we ring in spring everyone is anxious to start grilling and eating light. This recipe for Amish Naturals Spaghetti with Cilantro and Black Beans is perfect for a spring dinner out on the patio! This recipe has a few steps… so follow along and learn some grilling tips for your summer meals.

Many of my recipes call for roasted peppers. It is difficult to explain this process without visuals. If you don’t have time to roast your own peppers they are available in a jar… but the fresh ones are so much better!

First, select fresh, brightly colored peppers. Oil the peppers with a light coating of olive oil.

Next, using a grill on high heat, grill the peppers on each side until the skin is thoroughly blackened.

When peppers are blackened on each side place in a heat proof container, then cover with plastic wrap and allow them to steam. After a few minutes, rinse peppers under cold water until all the char is removed. Remove stem and seeds and prep according to recipe.

Many people are intimidated by the task of grilling meat. I often get asked questions like… How long do I cook it? How do I know when it is done? What grill temperature is best? Chicken is often the most difficult meat for people to tackle. These tips should help you to achieve a flavorful, juicy end result when grilling chicken breasts this summer.

The ideal heat to grill chicken at is medium. You want to avoid flames, which will char the meat, but you still want to achieve grill marks. Start the meat skin side down and cook until golden brown lines appear.

Turn the chicken one quarter turn to achieve criss-crossing grill marks. Flip the breasts when they are cooked halfway through.

When the meat is cooked through it should feel firm to the touch, knowing that texture comes with practice. So, until you perfect it, use a meat thermometer. Insert the stem into the center of the meat, chicken should be cooked to about 155 degrees.

Pasta with Cilantro and Black Beans

Cilantro Oil:
1 bunch Cilantro, stems removed
3 cloves Garlic
Juice of ½ Lime
½ cup Olive Oil

Combine all ingredients in a food processor and blend until smooth, cilantro will be finely minced.

Chicken Marinade:
¼ cup Cilantro Oil (see above)
½ tsp Chili Sauce (hot sauce)
Zest of 1 Lime
1 cup White Wine Vinegar
Salt and Pepper to taste

Combine all ingredients and marinade four chicken breasts four at least 1 hour. Grill chicken to serve with pasta (discard left over marinade).

Pasta:
12 oz Amish Naturals Spaghetti
4 quarts Water
1 Tbsp Kosher Salt
1 Tbsp Butter
1 cup Sweet Corn
1 cup Black Beans, with some juice
1 cup Roasted Bell Peppers, sliced
Salt and Pepper to taste

Boil water with tablespoon of kosher salt in large covered stock pot. Remove lid, add pasta and boil according to package instructions or until al dente (soft but not overcooked). Drain pasta through colander and rinse immediately with cold water to stop cooking process. Set aside.

In a large sauté pan over high heat melt butter and sauté corn for two minutes. Add black beans, and roasted peppers, sauté for one minute. Turn heat to low and add cilantro oil and pasta, cook long enough to heat, season to taste and serve with grilled chicken.

~SD

Posted by on 04/10 at 06:33 PM

Stace,

That recipe looks awesome! My mouth is watering & I can’t wait to try it. It seems generally healthy, too. Will definitely make it for Joe & I since we are on a diet .

Posted by on 04/14 at 12:34 PM

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