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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 saut�ed 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