"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tuscan Chicken Pasta Recipe

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This recipe for Tuscan Chicken Pasta, by , is from The Diefenthaler Family Cookbook Project-2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Lamere
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 oz barilla plus penne pasta
2 chicken breasts
salt and pepper
1 TSP olive oil
1 clove garlic, crushed
1/2 TSP dried rosemary
1 cup cannellini beans, rinsed
2 TBS diced roasted red pepper
4 cups baby spinach leaves
2 TBS grated Parmesan cheese

Directions:
Directions:
Cook the pasta according to package directions. While the pasta is boiling, season the chicken on each side with salt and pepper. Sear in skillet over medium-high heat for 3-4 minutes per side. Remove from skillet and set aside (you can also grill on George foreman to cook chicken instead). Add oil, garlic, rosemary, beans, red pepper and spinach to skillet. Cook, turning frequently until the spinach wilts (1-2 minutes). Slice the chicken and drain the pasta; toss them in a medium bowl with the bean mixture. Spoon into bowls and top with shredded Parmesan cheese.

Number Of Servings:
Number Of Servings:
2 (I usually double the receipe)
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Good summertime dinner. Stores well. 412 calories, 42 grams protein, 45 grams carbohydrates, 7 grams fat (2 saturated), 9 grams fiber, 423 milligrams sodium.

 

 

 

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