Chicken White Bean Pasta

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 599kcal

Ingredients

  • 8 oz Rigatoni pasta or pasta of your choice
  • 2 tbsp Extra-virgin olive oil
  • 3 cloves Garlic sliced
  • 1 Red onion diced
  • 1.5 cup Chicken broth
  • 15 oz Cannellini beans canned; rinsed and drained
  • 1/4 tsp Dried thyme
  • 1 lb Chicken breast boneless skinless butterflied lengthwise
  • 1/2 Tomato diced
  • 1/4 loaf Crusty bread sliced
  • 4 tsp Parmesan cheese grated
  • 1/2 tsp Red pepper flakes optional
  • 2 tbsp Fresh parsley chopped

Instructions

  • In a pot of boiling water cook the pasta according to the instructions on the package. Drain well.
  • Heat the oil in a saucepot on low heat. Add in the garlic and onion; saute for 3 -4 minutes. Add in the broth, beans, and thyme. Bring to a simmer for 10 minutes.
  • Preheat a grill or grill pan on medium heat. Season both sides of the chicken with salt and pepper. Cook the chicken on both sides until it reaches an internal temperature of 160 degrees using a thermometer. Set aside to rest for 2 - 3 minutes.
  • Take out half of the bean mixture, using an immersion blender or standup blender puree the white beans until smooth then stir the pureed beans back into the pan. Stir in the tomatoes and season with salt and pepper to taste.
  • Toss the pasta with the white bean sauce. (If the sauce is too thick add some chicken broth to thin it out)
  • Slice the chicken and serve it over top of the pasta with crusty bread. Garnish with parmesan cheese, red pepper flakes, and parsley.

Nutrition

Calories: 599kcal | Carbohydrates: 79g | Protein: 44g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 909mg | Potassium: 826mg | Fiber: 9g | Sugar: 5g | Vitamin A: 180IU | Vitamin C: 12mg | Calcium: 171mg | Iron: 5mg

Chicken White Bean Pasta

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 599 kcal

Ingredients
  

  • 8 oz Rigatoni pasta or pasta of your choice
  • 2 tbsp Extra-virgin olive oil
  • 3 cloves Garlic sliced
  • 1 Red onion diced
  • 1.5 cup Chicken broth
  • 15 oz Cannellini beans canned; rinsed and drained
  • 1/4 tsp Dried thyme
  • 1 lb Chicken breast boneless skinless butterflied lengthwise
  • 1/2 Tomato diced
  • 1/4 loaf Crusty bread sliced
  • 4 tsp Parmesan cheese grated
  • 1/2 tsp Red pepper flakes optional
  • 2 tbsp Fresh parsley chopped

Instructions
 

  • In a pot of boiling water cook the pasta according to the instructions on the package. Drain well.
  • Heat the oil in a saucepot on low heat. Add in the garlic and onion; saute for 3 -4 minutes. Add in the broth, beans, and thyme. Bring to a simmer for 10 minutes.
  • Preheat a grill or grill pan on medium heat. Season both sides of the chicken with salt and pepper. Cook the chicken on both sides until it reaches an internal temperature of 160 degrees using a thermometer. Set aside to rest for 2 - 3 minutes.
  • Take out half of the bean mixture, using an immersion blender or standup blender puree the white beans until smooth then stir the pureed beans back into the pan. Stir in the tomatoes and season with salt and pepper to taste.
  • Toss the pasta with the white bean sauce. (If the sauce is too thick add some chicken broth to thin it out)
  • Slice the chicken and serve it over top of the pasta with crusty bread. Garnish with parmesan cheese, red pepper flakes, and parsley.

Nutrition

Calories: 599kcalCarbohydrates: 79gProtein: 44gFat: 13gSaturated Fat: 3gCholesterol: 76mgSodium: 909mgPotassium: 826mgFiber: 9gSugar: 5gVitamin A: 180IUVitamin C: 12mgCalcium: 171mgIron: 5mg
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