White Beans, Pasta, and Chicken - Recipe.com

By smleonard

Canned beans are an all-time great staple of the cook's pantry. In this recipe, beans add heartiness to a satisfying 30-minute meal.

Ingredients

• 8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes see savings
• 1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained see savings
• 1/2 cup chicken broth see savings
• 3 cloves garlic, thinly sliced see savings
• 1 tablespoon olive oil see savings
• 6 plum tomatoes, coarsely chopped (about 2 cups) see savings
• 12 ounces cooked chicken, shredded see savings
• 1/4 cup snipped fresh Italian flat-leaf parsley see savings
• 1/2 to 1 teaspoon cracked black pepper see savings
• 1/2 teaspoon salt see savings
• Fresh Italian flat-leaf parsley sprigs (optional) see savings
• Olive oil (optional) see savings

Details

Servings 4
Cooking time 30mins
Adapted from recipe.com

Preparation

Step 1

1. In a large saucepan, cook pasta according to package directions; drain well and set aside. 2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan. 3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper, and salt. Heat through. 4. Add the tomato mixture to hot pasta; toss to coat. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.