Pasta with chicken, escarole, and beans- michelle
Recipe by UML Admissions Recipe Share
8 oz. pasta of your choosing, cooked al dente
2 Tbsp olive oil
1/2 medium onion, diced
4 garlic cloves, minced
1/2 lb. boneless, skinless chicken breast, cut into pieces (good chicken sausage would be amazing, but I had chicken breasts on hand.)
1 head of escarole, sliced into thin ribbons
1 15 oz. can of dark red kidney beans...or white beans...or chickpeas
1/2 tsp red pepper flakes
1-1/2 cups of chicken broth
1/3 cup romano cheese plus more for serving
salt and pepper to taste
1. In a medium pot, heat the oil over medium heat. Saute the onion until translucent, then add the garlic and saute a minute more. Season the chicken with salt and pepper and add to the pot. Stir occasionally until completely cooked though, about 5 minutes. Add the escarole, season with salt and pepper and cook, stirring frequently until wilted, about 5 minutes more. Add the red pepper flakes, beans, and chicken broth. Bring to a simmer and allow to cook so the beans get hot and your broth reduces a bit. Then turn the heat to low, add the pasta and incorporate it thoroughly. Add the romano cheese and mix well. Remove it from the heat and serve hot with extra cheese. Enjoy!
main courses, dinner, pasta September 09, 2016 16:30
Author somethingyummythiswaycomes.blo...
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