This is a newer dish in our family and it has quickly risen in the ranks to a top five favorite. A few year ago, we had a similar dish at a restaurant and I was determined to replicate it. Calabrian chilis in oil are a game changer. They add depth and heat without overpowering a dish. We add them to so many dishes… especially if we want to make a soup have some extra zing.
Ingredients:
- Two cooked chicken breasts, cut or shredded into bite-sized pieces
- Two tablespoons olive oil
- One shallot finely diced
- Two cups corn (fresh or frozen)
- Two cans black beans, rinsed and drained
- Eight ounces mascarpone
- Three heaping tablespoons of calabrian chilis in oil (or more!)
We typically serve this dish over rice and use the leftovers in a wrap. Please make it your own and prepare it any way you like. If you’re serving with rice, prepare the rice ahead of time as this dish is ready to serve quickly.
- Add olive oil and diced shallot to large saute pan over medium low heat.
- Once shallots are softened (approximately three minutes), add chicken, corn and black beans. Cook until warmed through.
- Add mascarpone and stir until incorporated.
- Stir in calabrian chilis.
I hope you enjoy this simple dish as much as we do!
Best,
Lisa
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