- 4
4.5/5
(8 Votes)
Ingredients
- 4 oz Low sodium chicken broth
- 1 1/3 c. dried medium shell pasta
- 1 14 1/2 ounce can diced tomatoes
- 1/4 teaspoon crushed red pepper (optional)
- 1 15 ounce can navy beans, rinsed and drained
- 1 cup chopped cooked chicken breast
- 1 cup fresh arugula
- 1/2 cup chopped fresh basil
- 1 tablespoon extravirgin olive oil
- Kalamata olives
- Parmesan cheese
Preparation
Step 1
In a 4-quart Dutch oven bring broth to boiling. Add the pasta, undrained tomatoes, and crushed red pepper, if desired. Return to boiling; reduce heat. Cover and cook for 10 minutes or until pasta is just tender.
Stir in remaining ingredients; heat through. Season to taste. Top with Parmesan cheese and kalamata olives.