Ingredients
- # 2 oz Barilla Plus penne pasta
- # 2 chicken breasts, pounded to 1/4" thickness
- # Salt and pepper
- # 1 tsp olive oil
- # 1 clove garlic, crushed
- # 1/2 tsp dried rosemary
- # 1 cup cannellini beans, rinsed
- # 2 tbsp diced roasted red pepper
- # 4 cups baby spinach leaves
- # 2 tbsp grated parmesan
Preparation
Step 1
1.
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 pepper, and spinach to the skillet. 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.
Nutritional Facts per serving
CALORIES 405.2 CAL
FAT 6.3 G
SATURATED FAT 1.7 G
CHOLESTEROL 72.8 MG
SODIUM 633 MG
CARBOHYDRATES 46.4 G
TOTAL SUGARS 1.7 G
DIETARY FIBER 8.9 G
PROTEIN 39.5 G