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.



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Ingredients
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    8   ounces 
    dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
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    1  15 - 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 - 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
Per Serving: cal. (kcal) 602, Fat, total (g) 9, chol. (mg) 102, sat. fat (g) 1, carb. (g) 87, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, fiber (g) 10, sugar (g) 3, pro. (g) 49, vit. A (IU) 1263, vit. C (mg) 39, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 10, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 157, Cobalamin (Vit. B12) (g) 5, sodium (mg) 1051, Potassium (mg) 832, calcium (mg) 141, iron (mg) 7, Percent Daily Values are based on a 2,000 calorie diet
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