Tuscan Chicken Pasta

posted by 2 years ago


2 oz Ronzoni Gluten Free™ Penne Rigate

2 chicken breasts, pounded to ¼ inch thickness

Coarse salt & fresh ground black pepper

1 tsp olive oil

1 clove garlic, crushed

½ tsp dried rosemary

1 cup cannellini beans, rinsed & drained

2 Tbs roasted red pepper, diced

4 cups baby spinach leaves

2 Tbs grated parmesan, optional


Cook the pasta according to the package directions until al dente. Place the chicken breasts inside a large, heavy-duty plastic freezer bag. Partially seal the end of the bag, leaving a slight gap so air can escape. Using the smooth head of a tenderizing mallet or a rolling pin, pound the meat in even strokes, working from the center out, to a uniform thickness of about ¼ inch thick. Remove the chicken from the bag and season both sides with salt and pepper. Sear chicken in a skillet over medium-high heat for 3 to 4 minutes per side or until no longer pink and juices run clear. 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, about 1-2 minutes. Slice the chicken and drain the pasta; toss them with the bean mixture. Spoon the pasta into two bowls and top with parmesan, if desired. (Serves: 2)

tags:  tuscan chicken pasta, pasta, chicken, poultry, italian
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