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Tuscan-Style Penne w/ Beans & Grilled Chicken & Basil

Source of Recipe

From the book Eat to Defeat Menopause by Dr. Mache Seibel and Karen Giblin.


Recipe Introduction

Made with fresh escarole and cooked in broth with sautéed garlic and seasoned chicken, it is super-tasty!

List of Ingredients

8 ounces Penne Rigate Pasta
1 tablespoon Olive Oil
1 teaspoon Garlic, Chopped
2 1/2 cups Escarole, Coarsely Chopped
1/2 cup Canned White Cannellini Beans, drained
4 ounces Grilled Chicken breast, cut into bite size pieces
1/2 cup Chicken broth
1 teaspoon Chopped fresh Basil



Recipe

Cook the penne pasta al dente according to the package instructions. Drain and set aside.

Heat the oil in a large skillet over medium heat. Add the garlic and saute' until tender but not browned. Add the escarole, beans, chicken, and chicken broth and bring to a simmer, and then add the cooked pasta and cook until heated through.

Transfer to individual bowls and sprinkle with the basil.

SERVES 2

Nutritional Info (per serving)

Calories 258g
Saturated Fat 0.5g
Monounsaturated Fat 0.6g
Sodium 117mg
Potassium 294mg
Carbohydrates 43g
Fiber 6g
Protein 18g