Saturday, February 14, 2009

White Beans, Pasta, and Chicken

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

In a large saucepan, cook pasta according to package directions; drain well and set aside.

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.

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.

Add the tomato mixture to hot pasta; toss to coat. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

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