Tuscan-Style Penne with With Beans and Grilled Chicken and Basil

Think Stock
  • Yield: 4 servings


8ounces Penne Rigate Pasta
1tablespoon Olive Oil
1teaspoon Garlic, Chopped
2 1/2cups Escarole, Coarsely Chopped
1/2cup Canned White Cannellini Beans, drained
4ounces Grilled Chicken breast, cut into bite size pieces
1/2cup Chicken broth
1teaspoon Chopped fresh Basil


  1. Cook the penne pasta al dente according to the package instructions. Drain and set aside.
  2. Heat the oil in a large skillet over medium heat. Add the garlic and sauteÅL until tender but not browned. Add the escarole, beans, chicken, and chicken broth and bring to a simmer, and then add the cooked pasta and cook until heated through.
  3. Transfer to individual bowls and sprinkle with the basil.

From the book Eat to Defeat Menopause by Dr. Mache Seibel and Karen Giblin.  Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2011.

Nutritional Info *per serving

  • Calories 258g
  • Saturated Fat 0.5g
  • Monounsaturated Fat 0.6g
  • Sodium 117mg
  • Potassium 294mg
  • Carbohydrate 43g
  • Fiber 6g
  • Protein 18g
  • Calcium 53mg
  • Iron 2mg