Tuscan White Bean & Chicken Pasta Bake

Name: Tuscan White Bean & Chicken Pasta Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound chicken breast (boneless, skinless, cut into 1-inch cubes); 8 ounce whole wheat penne pasta; 1 can cannellini beans (rinsed and drained); 5 ounce fresh spinach; 0.25 cup sun-dried tomatoes (packed in oil, drained and chopped); 1.5 cup chicken broth; 1 cup marinara sauce; 2 garlic cloves (minced); 1 teaspoon dried oregano; 0.5 teaspoon onion powder; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 1 tablespoon olive oil; 0.5 cup shredded mozzarella cheese

A hearty and flavorful oven-baked pasta dish featuring tender chicken breast, cannellini beans, and fresh spinach in a rich tomato sauce, topped with mozzarella cheese.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Cuisine: Italian
Difficulty: Medium
Cost: $3.23/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber
Low-Fat
Low-Sugar

Ingredients

1 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
8 ounce whole wheat penne pasta
1 can cannellini beans (rinsed and drained)
5 ounce fresh spinach
0.25 cup sun-dried tomatoes (packed in oil, drained and chopped)
1.5 cup chicken broth
1 cup marinara sauce
2 garlic cloves (minced)
1 teaspoon dried oregano
0.5 teaspoon onion powder
0.75 teaspoon salt
0.5 teaspoon black pepper
1 tablespoon olive oil
0.5 cup shredded mozzarella cheese

Instructions

Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish.
Cook the whole wheat penne pasta according to package directions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chicken breast cubes and cook for 5-7 minutes, until lightly browned on all sides. Add minced garlic cloves, dried oregano, and onion powder, cooking for another 1 minute until fragrant.
Stir in the marinara sauce, chicken broth, rinsed and drained cannellini beans, and chopped sun-dried tomatoes. Bring to a simmer.
Add the fresh spinach and cook until wilted, about 2-3 minutes. Season with 3/4 teaspoon salt and 1/2 teaspoon black pepper.
Combine the cooked pasta with the chicken and sauce mixture in the baking dish. Stir well to ensure everything is evenly distributed.
Sprinkle the shredded mozzarella cheese evenly over the top.
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
Let rest for a few minutes before serving. Enjoy a delicious high-fiber and high-protein meal!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.

Nutrition (per serving)

Calories: 580
Protein: 48.1 g
Carbohydrates: 69.4 g
Fat: 13.4 g
Fiber: 19.2 g
Sodium: 1493 mg
Saturated Fat: 2.8 g
Sugar: 6.4 g
Cholesterol: 88 mg