Tuscan-Style Chicken and Bean Pasta

This balanced dish combines complex carbohydrates from whole wheat pasta with lean protein and fiber-rich beans to keep you energized and full for longer.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 16 ounces whole wheat pasta · 1394 kcal in the whole recipe
• 1 tablespoon vegetable oil · 108 kcal in the whole recipe
• 1/2 medium onion, chopped · 26 kcal in the whole recipe
• 3 cloves garlic, chopped · 11 kcal in the whole recipe
• 2 cups cooked chicken breast, cubed · 614 kcal in the whole recipe
• 6 cups spinach, chopped · 36 kcal in the whole recipe
• 1 can (15.5 ounces) low-sodium cannellini beans, rinsed and drained · 752 kcal in the whole recipe
• 2 cups low-sodium chicken broth · 25 kcal in the whole recipe
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/2 cup Parmesan cheese, grated · 147 kcal in the whole recipe

Method

1. Cook the whole wheat pasta in boiling water according to the package directions, then drain and set aside.

   

2. Heat the vegetable oil in a large pan over medium heat. Sauté the chopped onion for 5 minutes, then add the garlic and cook for 1 more minute until fragrant.

   

3. Stir in the cooked chicken, chopped spinach, drained beans, chicken broth, and Italian seasoning. Simmer for a few minutes until the spinach wilts.

   

4. Add the cooked pasta to the pan, tossing well to combine. Cook for about 5 minutes until everything is heated through, and season with salt and pepper to taste.

   

5. Garnish with grated Parmesan cheese and serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.