Pasta with Greens, Beans, and Chicken

cannellini beans

🥗Healthier: chickpeas

💰Cheaper: navy beans

Chickpeas add protein while being lower in calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Wash hands with soap and warm running water for at least 20 seconds.

Gather ingredients: 1 box whole wheat pasta, 1 tablespoon vegetable oil, 1/2 onion chopped, 3 cloves garlic chopped, 2 cups leftover chicken or substitute with 3 chicken sausages cooked and chopped or 2 cups of canned chicken, 6 cups spinach stems removed, 1 can of beans drained, 2 cups low sodium chicken broth, 1 teaspoon Italian seasoning, and 1/2 cup parmesan cheese grated.

Boil pasta according to package directions, noting that whole wheat pasta takes longer.

Drain the pasta.

Heat 1 tablespoon vegetable oil in a large skillet over medium heat.

Add chopped onion to the skillet and cook for 3-4 minutes until translucent.

Add chopped garlic and cook for another minute.

Add 2 cups of leftover chicken (or substitute) and the drained beans to the skillet; stir to combine.

Toss in 6 cups of spinach and add 2 cups of low sodium chicken broth and 1 teaspoon Italian seasoning; let it cook down for a few minutes until the spinach wilts.

Add the drained pasta to the skillet and toss to combine all ingredients.

Add sautéed mushrooms if using, and season with salt and pepper to taste.

Sprinkle 1/2 cup grated parmesan cheese over the pasta before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens