White Beans, Pasta, and Chicken
Source: Better Homes and Gardens
Makes 4 servings
Start to Finish: 30 minutes
Ingredients
8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short
pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and
drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional)
Olive oil (optional)
Directions
1. In a large saucepan, cook pasta according to package directions;
drain well and set aside.
2. In a blender or food processor, combine 3/4 cup of the beans and the
chicken broth. Cover and blend or process until smooth. Place bean puree
in pan used for cooking the pasta; bring to boiling. Return pasta to
pan.
3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive
oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining
beans, shredded chicken, snipped parsley, pepper, and salt. Heat
through.
4. Add the tomato mixture to hot pasta; toss to coat. Top with parsley
sprigs and additional olive oil. Serve immediately. Makes 4 servings.
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