Whole Wheat Pasta with Chicken and Cannellini Beansby:Lindsay, January 12th, 2011
With stewed tomato and roasted zucchini, this pasta dish is great tasting and good for you.
Yield 6 Servings
- 1 Pound Whole Wheat Penne
- 4 Tablespoon Olive Oil
- 2 Zucchinis, sliced
- 4 Chicken Breasts
- 5 Cloves Garlic, minced
- 2 Cans Cannellini Beans
- 2 Tablespoons Tomato Paste
- 2 28 Ounce Cans Peeled Plum Tomatoes, pureed
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Dried Red Pepper Flakes
- 4 Tablespoons Parsley, minced
- Salt and Pepper as needed
Cook the pasta in boiling salted water until cooked, about 8 minutes.
Dry the chicken breasts slightly with a paper towel. Sprinkle with salt and pepper. Heat a large saute pan or sauce pot over medium high heat. Pour the olive oil into the pan, swirl it around and pour the excess out into a bowl. Place the chicken in the pan, reduce the heat to medium. Cook the chicken for about 8 minutes, turning it after 3 minutes. Remove the chicken from the pan. Allow it to rest for 5 minutes, slice.
Meanwhile, toss the sliced zucchini in the excess olive oil, place the zucchini on a sheet pan, sprinkle with salt and pepper. Place under the broiler until the zucchini begins to color. Remove and reserve.
Add the minced garlic to the pan that the chicken was cooked in. Stir over medium heat just until it becomes aromatic. Do not allow it to brown. Add the tomato paste. Stir together. Add the tomatoes, oregano, dried chili flakes. Add a teaspoon of salt. Simmer for 10 minutes. Add the beans, zucchini and chicken.
Add the pasta and stir together. Allow to heat together for 1 minute.
Serve with a little sprinkle of Parmesan cheese.