Tuscan-Style Chicken Pasta

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  • 4 cup(s) baby Spinach leaves
  • 1 can(s) Cannellini beans, rinsed
  • 2 Chicken Brests, Pounded to an even 1/4 in
  • 1 clove(s) Garlic, crushed
  • 2 tablespoon(s) Grated Parmesan cheese
  • 1 teaspoon(s) Olive Oil
  • 2 ounce(s) Penne
  • 2 tablespoon(s) Roasted red bell peppers
  • 1 teaspoon(s) rosemary


  1. Boil 1 1/2 Qt water, drop penne, stir and cook until the pasta is al dente (9-11min)

  2. While pasta cooks, sear chicken in a skillet on medium-high (about 4-5 min per side), seasoning each side with a pinch of salt and pepper. Remove chicken from skillet and set aside.

  3. Reduce skillet heat to medium. Add the spinach, beans, oil, garlic, rosemary, and bell peppers. Turning until the spinach wilts.

  4. Slice the chicken and toss withthe drained pasta and the spinach-bean mixture. Top with cheese.
September 2010

This recipe is a personal recipe added by eschmitt7 and has not been tested or endorsed by MyRecipes.

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