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Chicken, White Beans and Pasta

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Difficutly: easy
Time: 30 Min
Portion: 4 servings

  • 8  ounces  dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
  • 1  15- to 19-ounce can  cannellini (white kidney) beans, rinsed and drained
  • 1/2  cup  chicken broth
  • 3  cloves  garlic, thinly sliced
  • 1  tablespoon  olive oil
  • 6    plum tomatoes, coarsely chopped (about 2 cups)
  • 12  ounces  cooked chicken, shredded
  • 1/4  cup  snipped fresh Italian flat-leaf parsley
  • 1/2  to 1 teaspoon  cracked black pepper
  • 1/2  teaspoon  salt
  •     Fresh Italian flat-leaf parsley sprigs (optional)
  •     Olive oil (optional)


1. In a large saucepan, cook pasta according to package directions; drain well and set aside.

2. In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.

3. Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper, and salt. Heat through.

4. Add the tomato mixture to hot pasta; toss to coat. Top with parsley sprigs and additional olive oil. Serve immediately


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