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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)
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.
- Servings Per Recipe 4,
- cal. (kcal) 602,
- Fat, total (g) 9,
- chol. (mg) 102,
- sat. fat (g) 1,
- carb. (g) 87,
- Monosaturated 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 (µg) 157,
- Cobalamin (Vit. B12) (µg) 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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