A tried and true favorite...

Tuscan Chicken Pasta

Ben found this recipe three year's ago in Men's Health magazine, and it (and its variations) have become a family favorite.  Delicious, healthy, and so, so easy to make, this deserves to become one of your week night go tos.

Tuscan Chicken Pasta

adapted from Men's Health, may 2007

1 pkg, Barilla Plus penne, or similar pasta

1 1/2 lbs. boneless, skinless chicken breasts

2 tbs. extra virgin olive oil

coarse salt and fresh ground black pepper, to taste

3 cloves garlic (or more), minced (1 tbs.)

1 15oz. can of cannellini or great northern beans, rinsed and drained

1/2 cup diced roasted red pepper, 

          or 1 red, orange, or yellow bell pepper, diced

10oz. package baby spinach or arugula

1/2 cup pitted Kalamata olives, halved (optional)

grated/shredded parmesan to serve

Cook the pasta in salted water until al dente; drain and set aside in a large serving bowl, covered to keep warm, reserving a cup of the cooking liquid.  Trim the chicken of any visible fat, cut into bite sized pieces and toss with the oil, salt, pepper, and garlic.  If using fresh bell pepper, saute in a large nonstick pan over med-high heat in just a small drizzle of olive oil, until softened, 5-7 minutes; spoon onto the pasta in the serving bowl and recover.  Add the chicken to the pan and saute until cooked through and starting to brown; spoon into the serving bowl, reserving any liquid in the pan.  Add the beans and heat through, add the spinach and 1/2 cup of the reserved pasta liquid; saute until just wilted, add the diced roasted red pepper and olives (if using either), and saute an additional minute to warm through.  Add the beans and veg to the serving bowl and toss to combine.  If the pasta seems dry add the remaining pasta liquid.  Serve with grated or shredded parmesan.  Thus makes a generous 4 to 6 servings, with leftovers making for wonderful lunches.