Pasta with grilled chicken, white beans and mushrooms
White beans are a good source of many nutrients, including iron, folate, magnesium, phosphorus and potassium. You can use any variety of white bean in this recipe.
Nutrition Facts
Serving Size: About 2 1/2 cups
Calories: 341
Serving size
About 2 1/2 cups
Calories
341
Monounsaturated fat
2 g
Saturated fat
1 g
Total fat
5 g
Sodium
74 mg
Cholesterol
30 mg
Dietary fiber
4 g
Protein
21 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 6)
- 2 boneless, skinless chicken breasts, each 4 ounces
- 1 tablespoon olive oil
- 1/2 cup chopped white onion
- 1 cup sliced mushrooms
- 1 cup white beans, canned or cooked (no salt added)
- 2 tablespoons chopped garlic
- 1/4 cup chopped fresh basil
- 12 ounces uncooked rotelle pasta
- 1/4 cup grated Parmesan cheese
- Ground black pepper, to taste
Directions
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source. Grill or broil the chicken until browned and just cooked through, about 5 minutes each side. Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.
In a large, nonstick frying pan, heat the olive oil over medium heat. Add the onions and mushrooms and saute until tender, about 5 minutes. Stir in the white beans, garlic, basil and grilled chicken strips. Keep warm.
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly. Return the pasta to the pot and add the chicken mixture. Toss to mix evenly. Divide the pasta among the plates. Garnish each with 1 tablespoon Parmesan cheese and black pepper. Serve immediately.
