shredded chicken with black bean spaghetti
Black Bean Spaghetti is a new thing I decided to try. I was walking around Whole Foods, and came across it. I instantly thought of making some sort of Mexican dish with it. Sorta like a deconstructed taco. I also am trying to make more recipes using the slow cooker, so shredded chicken seemed like a good option for this.
You will need:
1 package of black bean spaghetti
4-5 boneless skinless chicken breasts
1 jar of your favorite salsa
1 can of corn, drained
1 cup shredded cheddar cheese
sour cream
hot sauce!
in your slow cooker, place the chicken breasts in the bottom, in an even layer. Season with salt pepper and any other spices you may want to include like garlic powder or maybe a little chili powder. Pour the salsa over the chicken and using the back of a spoon be sure all of the chicken is covered. Close your slow cooker and cook on low for 4 hours or high for 2. When chicken is cooked, using 2 forks, shred all the chicken and stir in the corn and season to taste. Let cook another 10 mins to incorporate the flavors and to heat up the corn.
Bring a pot of water to boil, and add the black bean spaghetti, stir and lower the heat and cook for 8 minutes. Drain and rinse with cold water.
Heat a saute pan over medium heat add a few tbsp of a neutral oil add the shredded chicken and the black bean spaghetti and using tongs toss to combine. Add some of the shredded cheddar and continue to toss until the cheese begins to melt and it is all heated through.
Serve in a bowl, topped with more shredded cheddar, sour cream and hot sauce.
**sorry about the not-so-nice picture, I honestly thought this was going to be gross! It ended up tasting really yummy and we ate it all before I even thought about taking another picture!!**
You will need:
1 package of black bean spaghetti
4-5 boneless skinless chicken breasts
1 jar of your favorite salsa
1 can of corn, drained
1 cup shredded cheddar cheese
sour cream
hot sauce!
in your slow cooker, place the chicken breasts in the bottom, in an even layer. Season with salt pepper and any other spices you may want to include like garlic powder or maybe a little chili powder. Pour the salsa over the chicken and using the back of a spoon be sure all of the chicken is covered. Close your slow cooker and cook on low for 4 hours or high for 2. When chicken is cooked, using 2 forks, shred all the chicken and stir in the corn and season to taste. Let cook another 10 mins to incorporate the flavors and to heat up the corn.
Bring a pot of water to boil, and add the black bean spaghetti, stir and lower the heat and cook for 8 minutes. Drain and rinse with cold water.
Heat a saute pan over medium heat add a few tbsp of a neutral oil add the shredded chicken and the black bean spaghetti and using tongs toss to combine. Add some of the shredded cheddar and continue to toss until the cheese begins to melt and it is all heated through.
Serve in a bowl, topped with more shredded cheddar, sour cream and hot sauce.
**sorry about the not-so-nice picture, I honestly thought this was going to be gross! It ended up tasting really yummy and we ate it all before I even thought about taking another picture!!**
Comments
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