Healthified Chicken Pasta Toss

 

8

ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes

1

can (15 oz) Progresso® cannellini (white kidney) beans, rinsed and drained

1/2

cup Progresso® reduced-sodium chicken broth

3

cloves garlic, thinly sliced

1

tablespoon olive oil

6

plum tomatoes, coarsely chopped (about 2 cups)

12

ounces shredded cooked chicken

1/4

cup snipped fresh Italian (flat-leaf) parsley

1/2

to 1 teaspoon cracked black pepper

1/4

teaspoon salt

Fresh Italian (flat-leaf) parsley sprigs (optional)

• 1 In a large saucepan, cook pasta according to package directions; drain well and set aside.
• 2 In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.
• 3 Meanwhile, in a large skillet, cook garlic in hot oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper, and salt. Heat through.
• 4 Add the tomato mixture to hot pasta; toss to coat. Top with parsley sprigs, if desired. Serve immediately.