Tuscan Chicken Pasta

posted by 10 months ago


4 oz gluten free penne pasta

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

2 Tbs diced roasted red pepper

4 cups baby spinach leaves

2 Tbs grated parmesan


Place the 2 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 (be careful not to tear the plastic), to a uniform thickness of about ¼ inch. 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 per 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. (Serves: 2)

tags:  tuscan chicken pasta, chicken, pasta, italian
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