Creamy Chicken and White Bean Pasta

Name: Creamy Chicken and White Bean Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 8 ounce penne pasta; 1 tablespoon olive oil; 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 0.5 yellow onion (chopped); 3 clove garlic (minced); 1 can cannellini beans (rinsed and drained); 5 ounce fresh spinach; 2 cup non-dairy milk (unsweetened); 0.5 cup vegetable broth; 1 teaspoon dried oregano; 0.5 teaspoon dried basil; 0.25 teaspoon red pepper flakes; 1 teaspoon salt; 0.5 teaspoon black pepper; 4 slice crusty bread; 2 tablespoon dairy-free butter alternative (melted); 0.5 teaspoon garlic powder; 2 tablespoon fresh parsley (chopped)

A comforting and satisfying pasta dish featuring pan-seared chicken breast, hearty white beans, and fresh spinach in a rich, dairy-free creamy sauce, served with quick garlic bread. This modified classic provides lean protein and fiber, perfect for a quick, flavorful meal.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Cuisine: Italian-American
Difficulty: Easy
Cost: $3.13/serving

Dietary

High-Protein
High-Fiber
Dairy-Free
Nut-Free
Egg-Free

Ingredients

8 ounce penne pasta
1 tablespoon olive oil
1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
0.5 yellow onion (chopped)
3 clove garlic (minced)
1 can cannellini beans (rinsed and drained)
5 ounce fresh spinach
2 cup non-dairy milk (unsweetened)
0.5 cup vegetable broth
1 teaspoon dried oregano
0.5 teaspoon dried basil
0.25 teaspoon red pepper flakes
1 teaspoon salt
0.5 teaspoon black pepper
4 slice crusty bread
2 tablespoon dairy-free butter alternative (melted)
0.5 teaspoon garlic powder
2 tablespoon fresh parsley (chopped)

Instructions

Cook the penne pasta according to package directions in a large pot of salted water until al dente. Reserve 1/2 cup of pasta cooking water before draining the penne pasta. Set aside.
While the penne pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken breast pieces and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 5-7 minutes, or until browned and cooked through. Remove the cooked chicken breast from the skillet and set aside.
To the same skillet, add the chopped yellow onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
Stir in the cannellini beans, fresh spinach, unsweetened non-dairy milk, vegetable broth, dried oregano, dried basil, and red pepper flakes (if using). Bring to a simmer, then reduce heat to medium-low and cook for 5 minutes, or until the fresh spinach has wilted and the sauce has slightly thickened. Season with remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, adjusting to taste.
Return the cooked chicken breast to the skillet with the sauce. Add the drained penne pasta and toss to combine. If the sauce is too thick, add a tablespoon or two of the reserved penne pasta cooking water until desired consistency is reached.
For the garlic bread, combine the melted dairy-free butter alternative and garlic powder in a small bowl. Brush generously onto one side of each slice of crusty bread. Toast the garlic bread in a toaster oven, under a broiler, or in a dry skillet until golden brown, about 2-3 minutes.
Serve the creamy chicken and white bean pasta immediately with the garlic bread. Garnish with fresh parsley, if desired.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or non-dairy milk to loosen the sauce, or in the microwave.

Nutrition (per serving)

Calories: 785
Protein: 49.3 g
Carbohydrates: 73.1 g
Fat: 32.5 g
Fiber: 9.2 g
Sodium: 580 mg
Saturated Fat: 9.1 g
Sugar: 5.4 g
Cholesterol: 105 mg