Ingredients

• 8  ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
• 1  15- to 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  to 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.