Healthy Food, Healthy BrainBring 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