Tuscan Chicken Pasta


Chef
dwhieb
Submitted
August 16th 2008
CuisineAmerican
CategoryMain Course
LevelBeginner
Servings
2
Rating
Your rating: None Average: 4 (1 vote)

Ingredients


8 Ounces Penne pasta
2 Chicken breasts
Salt
Pepper
1 Teaspoon Olive oil
1 Clove Garlic, crushed
1/2 Teaspoon Rosemary
1 Cup Cannelini beans
2 Tablespoons Diced roasted red peppers
4 Cups Baby spinach leaves
Grated parmesan
An easy to make, rich pasta that can be made in several different ways. Substitute a package of broccoli for spinach if desired (cook, then add). Nutrition: 412 calories, 42g protein, 7g fat, 9g fiber.


Directions


Cook pasta. While boiling, season chicken on each side with a pinch of salt and pepper, and sear it in a skillet over medium heat for 3-4 minutes a side. Remove from skillet and set aside. Add oil, garlic, rosemary, beans, red pepper, and spinach to the skillet. Cook, turning frequently, until the spinach wilts (1 to 2 minutes). Slice the chicken and drain the pasta. Toss them with the bean mixture. Spoon the pasta into bowls and add parmesan cheese to each.

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