tuscan chicken pasta

since i wanted to use up ingredients in the fridge, this recipe was perfect. pasta with beans, chicken and veggies. i lowered the chicken from 3 breasts to 1. then i bumped up the veggies, using up the remaining onion and mushrooms. yay!

Ingredients

  • 3 oz whole wheat pasta, penne or your favorite shaped pasta
  • 1 chicken breast, pounded to 1/4″ thickness
  • sea salt and pepper
  • 1-1/2 teaspoon olive oil
  • 6 cloves garlic, crushed
  • 3/4 teaspoon dried rosemary
  • 1 can (14.5 ounces) cannellini beans, rinsed
  • 1/4 cup diced fresh or roasted red pepper
  • 1/8 onion, thinly sliced
  • 5 cremini mushrooms, sliced
  • 6 cups baby spinach leaves
  • 1/2 jalapeño, diced, optional
  • 3 teaspoon grated parmesan, optional

Preparation

Cook the pasta according to the package directions.

While the pasta is boiling, season the chicken on each side with a pinch of salt and pepper, and sear it in a skillet over medium-high heat for 3 to 4 minutes a side. Remove from the skillet and set aside. Add the oil, garlic, rosemary, beans, red bell pepper, and spinach to the skillet. Add jalapeño if you want a little spice. Cook, turning frequently, until the spinach wilts (1 to 2 minutes).

Slice the chicken and drain the pasta; toss them with the bean mixture. Spoon the pasta into two bowls and top each with 1 tablespoon of parmesan.

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original recipe on Women’s Health from Men’s Health: Tuscan Chicken Pasta

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