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.

White Beans, Pasta, and Chicken Enlarge Image
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9 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
30 mins
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White Beans, Pasta, and Chicken

Ingredients
8
ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1
15 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
1/2
teaspoon cracked black pepper
1/2
teaspoon salt
 
 
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)
    Per serving:
  • 602 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 102 mg chol.,
  • 1051 mg sodium,
  • 87 g carb.,
  • 10 g fiber,
  • 3 g sugar,
  • 49 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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