Black Bean Pasta With Espresso Balsamic Vinegar Chicken And Chanterelle Mushrooms

Here’s the recipe from my YES Friends canoeing in the Rockies adventure with my friend Sam.

For the video click here: YES Friends: Part 2

Vermillion Lake

Vermillion Lake

All my recipes are improvised and I encourage you to alter the recipe as you see fit and use it only as a guideline to tummy happiness!

Black Bean Pasta with Espresso Balsamic Vinegar Chicken and Chanterelle Mushrooms

Black Bean Pasta with Espresso Balsamic Vinegar Chicken and Chanterelle Mushrooms


200G of Black Bean Pasta

2 Chicken breasts Sliced

2 Fresh Tomatoes

1C mushrooms (I used dried chanterelles that I harvested in PEI last month)

1 Tbsp corn starch

1 small diced onion

1 chopped stem of green onion

2Tbsp Oregano

4Tbsp Balsamic Vinegar (I used espresso infused because that’s what I had)

Olive oil (I used blood orange infused because… you guessed it, that’s what I had around)

Salt & Pepper to taste


  1. Start a pot of water to boil for the pasta. (But don’t cook it yet until I tell you!)
  2. Brown the onions in a medium frying pan on medium with olive oil.
  3. While the onions are browning, dust the chicken in the corn starch and some salt and pepper.
  4. Add the chicken to the onions and brown the chicken. 5-8min
  5. While the chicken is browning mix the tomatoes, green onions, oregano, salt and pepper and balsamic vinegar in a bowl.
  6. Add the mushrooms to the pan until tender.
  7. Add the tomato mixture to the chicken/onions/mushrooms and let simmer.
  8. Remember that pot of water you had boiling? Now add the black bean pasta and cook until desirable firmness.
  9. Strain the pasta.
  10. Add the chicken and enjoy!

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