Monday, August 23, 2010

Rainbow Rotini

This was a quick and easy lunch (or perfect for dinner if it's just the kiddos & me), and it packs a lot of protein. So delicious too! I got it from Parents magazine and adapted it a bit.

6 oz dried multicolor rotini
12 oz skinless, boneless chicken breasts, diced
1 tbsp olive oil
1 clove garlic, minced
1 can (15 oz) cannellini beans, drained
1/2 cup low-sodium chicken broth
2 plum tomatoes, chopped
1 tbsp flat-leaf parsley (or 1 tsp dried)
1/4 tsp salt
1/8 tsp pepper

Cook pasta according to package directions; drain. Meanwhile, saute chicken (seasoned with some salt & pepper) in olive oil in a large skillet over medium heat until cooked through, adding garlic about halfway through cooking. Once chicken is cooked, add the remaining ingredients; heat through. Stir in pasta and serve.

(You can also saute 1/2 cup chopped red onion with the chicken.)

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