My brain has been in another place lately and the blog gets neglected when I need time to clear my head. This isn't an update on running around upstairs, instead, a delicious weeknight dinner that comes together quickly. The best part were the leftovers. The flavors had time to develop overnight and made for a tasty take your lunch to work option.
(Image from Women's Health by Joe Schmeizer)
Makes 2 Servings
Stars of the Show:
- 2 oz whole wheat penne
- 2 chicken cutlets, cut into bite sized pieces
- salt and pepper
- 1 tsp olive oil
- 1 garlic clove, minced
- 1/2 tsp dried rosemary
- 1 cup canellini beans, rinsed
- 2 tbsp diced roasted red peppers - If roasted red bell peppers aren't your thing then feel free to substitute sundried tomatoes.
- 4 cups baby spinach
- 2 tbsp grated Parmesan
Cook the pasta according to the package directions. While the pasta is boiling, season the chicken on each side with a pinch of salt and pepper, and sear it in a skillet over medium-high heat for 3 to 4 minutes a side. Remove from the skillet and set aside. Add the oil, garlic, rosemary, beans, red pepper, and spinach to the skillet. Cook, turning frequently, until the spinach wilts (1 to 2 minutes). Slice the chicken and drain the pasta; toss them with the bean mixture. Spoon the pasta into two bowls and top each with 1 tablespoon of parmesan.