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White Beans, Pasta, and Chicken

Makes: 4 servings
Start to Finish 30 mins
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,
  • 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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