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Tuscan- Style Chicken Pasta

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Rate this recipe 4.8/5 (5 Votes)

Ingredients

  • 2 ounces Barilla Plus multigrain penne pasta
  • 2 chicken breasts, 4 to 5 ounces each, pounded to an even 1/4" thickness
  • 1 teaspoon olive oil add to shopping list
  • Salt and pepper to taste
  • 4 cups baby spinach leaves
  • 1 cup cannellini beans, rinsed
  • 1 clove garlic, crushed
  • 1/2 teaspoon dried rosemary, finely chopped
  • 2 heaping tablespoons diced roasted red bell pepper
  • 2 tablespoons grated parmesan

Details

Servings 2

Preparation

Step 1

1. Boil 1 1/2 quarts of water, drop in the penne, stir, and cook until the pasta is al dente (about 9 to 11 minutes).

2. While the pasta cooks, sear the chicken in a skillet to which you've added the olive oil, on medium-high (about 4 to 5 minutes per side), seasoning each side with a pinch of salt and pepper as the other side cooks. Remove the chicken from the skillet and set it aside.

3. Reduce the heat under the skillet to medium. Add the spinach, beans, garlic, rosemary, and bell pepper. Turn frequently until the spinach wilts (about 1 to 2 minutes).

4. Slice the chicken and toss it with the drained pasta and the spinach-and-bean mixture. Top each serving with half of the cheese.

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