Serves 6
519 cal · 40 min
Pasta with Greens, Beans, and Chicken
Recipe GLPR441974a4d18c80
A wholesome one-pot pasta dish combining tender whole wheat noodles, sautéed greens, creamy cannellini beans, and seasoned chicken in a light broth. This hearty main course delivers protein, fiber, and vegetables in every forkful.
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Ingredients
16 ounces whole wheat pasta
1 tablespoon vegetable oil
1/2 medium onion, chopped
3 cloves garlic, chopped
2 cups cooked chicken cubes
6 cups fresh spinach, chopped
1 can (15.5 ounces) low-sodium cannellini beans, rinsed and drained
2 cups low-sodium chicken broth
1 teaspoon Italian seasoning
Salt and black pepper to taste
1/2 cup grated Parmesan cheese, for serving
Directions
Wash your hands thoroughly with soap and warm water before beginning to prepare the meal.
Bring a large pot of salted water to a boil and cook the whole wheat pasta according to the package directions until al dente. Drain well and set aside.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 5 minutes, stirring occasionally, until softened and beginning to turn golden.
Stir in the chopped garlic and cook for 1 minute, stirring frequently, until fragrant.
Add the cooked chicken cubes to the pan and stir gently to combine. Cook for 2–3 minutes, stirring occasionally, until the chicken is heated through (internal temperature should have reached 165°F if freshly cooked).
Add the chopped spinach, rinsed cannellini beans, chicken broth, and Italian seasoning. Stir well to combine, breaking down the spinach slightly as it wilts into the warm liquid.
Fold in the cooked pasta, stirring gently to distribute all ingredients evenly throughout the pan.
Allow the mixture to simmer for 5 minutes over medium heat, stirring occasionally, until the pasta is heated through and the flavors have melded together.
Taste the dish and season with salt and black pepper as desired. Divide among serving bowls and top each portion with grated Parmesan cheese before serving.
