Spicy Chipotle Chicken Pasta with Crunchy Roasted Black Beans

Ingredients:
1 Box Pasta, any type
1 Chicken Bouillon Cube
1 Can Black Beans
3-4 Chipotles in Adobo Sauce
6 Canned Artichoke Hearts, Quartered
1 Tbs Concentrated Tomato Paste from a Tube
1 Can White Chicken Meat, optl.

Start the pasta water and set the oven to 400 for the beans. Drain the black beans (or experiment with others such as red or garbanzo, if that's what you've got). Rinse and drain well, spread on a towel, and pat dry before moving to a bowl. Toss them with a tablespoon of olive oil and pinch or two of salt. Spread them on a parchment lined sheet pan and slip them in the oven; timer set for 20 minutes. The result will be a crunchy, salty snack that also makes an unexpected topping sprinkled over pasta or tacos or salad or you-name-it. 

While those are roasting, toss in the pasta to boil with a chicken bouillon cube added for flavor, and pop open the cans of chipotle-in-adobo and the artichoke hearts. Quarter those hearts if they aren't already. And if yours are packed in oil instead of water, rinse them really well in hot water. Regardless of how they're packed, squeeze out as much water as you can before tossing them in a medium hot skillet drizzled with olive oil. Salt and pepper them and toss for just 5 minutes or so to sizzle and brown a bit. 

Halt! Achtung! If you want to control the heat, the next step is important! Before you rough chop 3 or 4 chipotles, slice them open and scrape away the seeds and lingering adobo sauce. If you love the heat, ignore this warning. 

Toss in the peppers and about of tablespoon of concentrated tomato paste. Drain the chicken and toss with other ingredients to heat through. By now your pasta should be ready. Ladle about a half cup of pasta water into the above mix and stir to blend. Lastly, add a few cups of drained pasta and toss. Another cup or so of pasta may be needed, but judge the balance of ingredients first to be sure you really need it. 

When the roasted beans are ready they will burst open and be slightly crunchy hot, even more so when cooled. Spinkle a few on top of each serving of Spicy Chipotle Chicken Pasta and save the rest for snacking or pass the bowl around the table and let everyone add their own.
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