Tucan-Style Chicken Pasta

On keeping on the healthy kick.  Here is another recipe from the Belly-Off Diet.  This was good and filling.  I feel like we are not eating as much pasta, so man, when we get it, it is good.  Satisfies a certain part of my belly!  We didn't have enough spinach, but we added what we did have.  This was really yummy.  The rosemary added a lot - that nice woody flavor - smashed up against the creamy beans.  This was a winner for sure.  We are excited to try it again sometime.  When I asked Julie when she wanted it again, she said, "Tomorrow!" I think that says it all. 

Ingredients

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

• 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
• 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

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Directions

 

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.