Tuscan Chicken Pasta

By KSmitherman

Ingredients

• 2 oz Barilla Plus penne pasta
• 2 chicken breasts, pounded to 1/4-inch 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.

2. Add the oil, garlic, rose-mary, beans, red pepper, and spinach to the skillet. Cook, turning frequently, until the spinach wilts (1 to 2 minutes).

3. 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. Makes 2 servings