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White Beans, Pasta, and Chicken
Ingredients
-
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)
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 Facts
(White Beans, Pasta, and Chicken)
- Servings Per Recipe 4,
- Calories 602,
- Protein (gm) 49,
- Carbohydrate (gm) 87,
- Fat, total (gm) 9,
- Cholesterol (mg) 102,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 10,
- Sugar, total (gm) 3,
- Vitamin A (IU) 1263,
- Vitamin C (mg) 39,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 157,
- Cobalamin (Vit. B12) (µg) 5,
- Sodium (mg) 1051,
- Potassium (mg) 832,
- Calcium (DV %) 141,
- Iron (DV %) 7,
- Percent Daily Values are based on a 2,000 calorie diet
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How can this be good for you when there is so much sodium, carbs and calories?
1/6/2010 10:49:44 AM Report Abuse