White Beans, Pasta, and Chicken
Canned beans are an all-time great staple of the cook's pantry. In this recipe, beans add heartiness to a satisfying 30-minute meal.
Ingredients
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8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
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1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
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1/2 cup chicken broth
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3 cloves garlic, thinly sliced
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1 tablespoon olive oil
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6 plum tomatoes, coarsely chopped (about 2 cups)
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12 ounces cooked chicken, shredded
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1/4 cup snipped fresh Italian flat-leaf parsley
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1/2 to 1 teaspoon cracked black pepper
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1/2 teaspoon salt
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Fresh Italian flat-leaf parsley sprigs (optional)
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Olive oil (optional)
Directions
1.
In a large saucepan, cook pasta according to package directions; drain well and set aside.
2.
In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
3.
Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper, and salt. Heat through.
4.
Add the tomato mixture to hot pasta; toss to coat. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.
Nutrition information
Calories 602, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 2 g, Cholesterol 102 mg, Sodium 1051 mg, Carbohydrate 87 g, Total Sugar 3 g, Fiber 10 g, Protein 49 g. Daily Values: Vitamin A 0%, Vitamin C 66%, Calcium 14%, Iron 37%.
Percent Daily Values are based on a 2,000 calorie diet
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