Fusilli with Chili Chicken and Black Bean Ragout

A rich ragout for pasta shouldn't just be limited to Mediterranean flavors. Here is a deep mole-inspired chili-based chicken ragout, worthy of any pasta.

As usual, I'm trying to cut my simple pasta with veggies, so I'm adding broccoli for balance, fiber, crunch and taste.

2 large chicken breasts, cut into bit-sized pieces
1 green pepper, diced
1/2 purple Bermuda onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp cocoa powder
1 can black beans, rinsed and drained
1 can diced tomatoes, drained, liquid reserved

1/2 lb fusilli pasta (or other favorite)
3-4 cups broccoli floweretts

Heat a dash of olive oil in a large skillet. Add the chicken, green pepper and onion and cook for about 2-3 minutes. Add the garlic, cumin, coriander and cocoa powder, and cook another 2-3 minutes.

Then add the black beans and drained tomatoes.

Cook another 4-5 minutes.

Now add the reserved tomato liquid and enough water to just give a saucy consistency. Salt and pepper to taste. Simmer for about 20-30 minutes, until the ragout has melded and the sauce has thickened. Stir from time to time.

Meanwhile, heat a pot with 2 quarts water to boiling for the pasta and broccoli. Salt generously. When boiling, add the pasta to the water and stir. Cook until pasta is just under al dente - about 2 minutes early. Add the broccoli and cook 1-2 minutes more until the broccoli is just heated through and the pasta is al dente. Drain the pasta and broccoli.

Adjust the ragout consistency with water as needed. Serve the ragout atop the pasta.

Serve 4-6.

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