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Tuscan Chicken Pasta
Ingredients
- 2 ounces Barilla Plus Multigrain angel hair pasta (extra thin)
- 2 chicken breasts, 4-5 ounces each, pounded to an even 1/4" thickness
- Garlic olive oil (2-3 teaspoons or as needed)
- 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 bell pepper
- 2 heaping tablespoons of diced garlic tomatoes, drained
- 2 tablespoons grates parmesan
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Directions
- 1. Boil pasta until al dente (9-10 minutes).
- 2. While the pasta cooks, sear the chicken in a skillet to which you have added the olive oil, on medium-high (about 4-5 minutes per side), seasoning each side with a pinch of salt and pepper as the other side cooks.
- 3. Reduce the heat on the skillet to medium and add spinach, beans, garlic, rosemary, bell pepper and tomatoes.
- 4. Turn frequently until the spinach melts (about 2-3 minutes).
- 5. Slice the chicken and toss it with the drained pasta and the spinach and bean mixture.
- 6. Top each serving with half of the cheese while still very hot (so it will melt).
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