Description
This Pasta with White Beans and Chicken is so good! It’s easy to make and easy on the waistline.
Ingredients
Units
Scale
- 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