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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  • 8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
  • 1 15 - 19 ounce can cannellini (white kidney) beans, rinsed and drained
  • 1/2 cup chicken broth
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon olive oil
  • 6 plum tomatoes, coarsely chopped (about 2 cups)
  • 12 ounces cooked chicken, shredded
  • 1/4 cup snipped fresh Italian flat-leaf parsley
  • 1/2- 1 teaspoon cracked black pepper
  • 1/2 teaspoon salt
  • Fresh Italian flat-leaf parsley sprigs (optional)
  • Olive oil (optional)
In a large saucepan, cook pasta according to package directions; drain well and set aside.
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.
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.
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, Monounsaturated 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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