Bring the awesome aroma of Tuscany to your home when this meal is prepared. The rich flavors of olive oil, rosemary, and garlic combine with fresh spinach, roasted red peppers, chicken, and cannellini beans that add up to a delicious low-fat dinner rich in fiber, calcium, protein.
Prep: 10 min Cook: 25 min Total: 35 min Serves: 2
2 oz. penne pasta
2 chicken breasts, pounded to 1/4″ thickness
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 cheese
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. Add the oil, garlic, rosemary, beans, red pepper, and spinach to the skillet. Cook, turning frequently, until the spinach wilts (1 to 2 minutes). 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 cheese.
Nutritional Info Per Serving 405.2 cal, 39.5 g pro, 46.4 g carb, 8.9 g fiber, 6.3 g fat, 1.7 g sat fat, 633 mg sodium