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Prep Time: 8 Minutes Cook Time: 22 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
2 ounce(s) barilla multigrain pasta |
1 teaspoon(s) olive oil |
4 cup(s) baby spinach |
1 clove(s) garlic crushed |
2 tablespoon(s) roasted peppers diced |
2 piece(s) chicken breasts (4-5 oz. each) pouned to even thickness |
1 cup(s) cannellini beans rinsed |
1 teaspoon(s) fresh rosemare finely chopped |
2 tablespoon(s) grated parmesan |
Directions:
1. Boil1-1/2 quarts of water, drop in the penne, stir & cook until the pasta is al dente. (about 9-11 minutes). 2. Whilte the pasta cooks, sear the chicken in a skillet to whcih you've added the olive oil, on medium-high (4-5 minutes) per side) seasoning each side with a pinch of salt & pepper as the other side cooks. Remove the chicken from the skillet and set it aside. 3. Reduce the heat under the skillet to medium. Add the spinach, beans, garlic, rosemary & bell peppers. Turn frequently until the spinach wilts (about 1-2 minutes). 4. Slice the chicken & toss it with the drained pasta and the spinach and ban mixture. Top each serving with half of the cheese.
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