White Beans, Pasta, and Chicken

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 379.2
  • Total Fat: 5.8 g
  • Cholesterol: 49.6 mg
  • Sodium: 268.6 mg
  • Total Carbs: 47.7 g
  • Dietary Fiber: 8.0 g
  • Protein: 33.8 g

View full nutritional breakdown of White Beans, Pasta, and Chicken calories by ingredient
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Number of Servings: 4


    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)


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.

Number of Servings: 4

Recipe submitted by SparkPeople user SUZYBEE30.

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