Pasta with White Beans, Chicken and Spinach
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This Pasta with White Beans and Chicken is so good! It’s easy to make and easy on the waistline.
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Pasta with White Beans, Chicken and Spinach Recipe
A pasta and chicken recipe makes an appearance on our menu at least once a week.
This is a healthy one that uses white beans and chicken. (I almost always have pre-cooked chicken in the freezer, so it is a snap to prepare.) White beans give the pasta a creamy texture without added fat.
Optional Variations
- For a super fast and easy dish, use rotisserie or other precooked chicken. You can also use uncooked chicken breasts, ground chicken, or turkey. If using uncooked protein, just cook it until it is cooked through in step 2.
- If you want more protein, just use more chicken. (The 2 cups of diced chicken in the recipe is less than 3 oz per serving.)
- Substitute the diced tomatoes with sun-dried tomatoes.
- For a creamier sauce, you can add a bit of half-n-half or heavy cream along with the broth.
- If you think your sauce needs thickening, mash a few of the beans and simmer a few minutes longer.
- Add red pepper flakes for a kick of flavor.
Serve with your favorite sides, and enjoy!
Pasta with White Beans, Chicken and Spinach
- Prep Time: 10 minutes
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: main dish
- Method: stovetop
Description
This Pasta with White Beans and Chicken is so good! It’s easy to make and easy on the waistline.
Ingredients
- 12 to 16 oz of pasta (penne or rotini or bowtie is a good choice, our favorite is Barilla Protein + Farfalle)
- 1 tbsp olive oil
- 5 garlic gloves, minced
- 1/2 onion diced
- One can of white beans, drained and rinsed
- 3 to 5 cups of baby spinach ( Just depends on how much spinach you want)
- 1 tomato, diced
- 2 cups precooked chicken
- 1 cup chicken broth
- 1 cup reserved pasta water
- 1 Tablespoon Italian seasoning
- Salt and pepper
- Parmesan cheese
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Instructions
- Boil water for pasta and cook until al dente, following package directions.
- While pasta is cooking, saute garlic and onion with 1 Tbsp oil in a large skillet over medium-high heat for about a minute. Add the precooked chicken and saute for another minute.
- Stir in beans, broth, tomato, Italian seasoning, and bring to a boil. Lower heat, add the spinach, and simmer until spinach has wilted – 2 to 3 minutes.
- Drain the pasta, reserving 1 cup of the cooking water. Add the pasta to the pan. If the pasta seems dry, stir in the pasta cooking water a few tablespoons at a time until the desired consistency is reached.
- Add salt, pepper, and Parmesan cheese to taste.
Notes
Nutrition was calculated using skinless chicken breast, Barilla Protein+ pasta, and 1/4 cup of parmesan cheese.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 410
- Fat: 7
- Carbohydrates: 57
- Fiber: 9
- Protein: 31
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