Tuscan Chicken Pasta

28 May

This was a really filling dish. I made it for my husband and the guys he works with and they pretty much demolished it, though they’re men so I would expect nothing less. For me, the recipe as it sits is pretty bland. To add to the flavor a bit I added sun-dried tomatoes and red pepper flakes. I also used more garlic than it calls for, but then I typically do that in any recipe. I personally felt like the beans were a bit much too, I could have done without them, but the guys enjoyed them.

Recipe from Men’s Health Magazine

Tuscan Chicken Pasta

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

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

Per serving: 412 calories, 42 g protein, 45 g carbs, 7 g fat (2 g saturated), 9 g fiber, 423 mg sodium

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