Tuscan Style Pasta And Cannellini Recipes

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TUSCAN CHICKEN CANNELLINI



Tuscan Chicken Cannellini image

-Taste of Home Cooking School

Provided by Taste of Home

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 boneless skinless chicken breast (6 ounces), cut into 1-inch pieces
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 cup fresh baby spinach
1 tablespoon lemon juice
1 teaspoon olive oil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon crushed red pepper flakes
Pinch salt
2 tablespoons grated Parmesan cheese
1/4 cup cherry tomatoes, optional

Steps:

  • In a large or Medium Ziploc® Zip 'n Steam™ Bag, combine chicken, beans, spinach, lemon juice, olive oil, rosemary, pepper flakes and salt. Seal bag and shake gently to combine ingredients. Pat ingredients into single layer. Place bag in microwave oven., Cook on full power for 6-1/2 minutes (Medium bag) or 5-1/2 minutes (Large bag) or until meat is no longer pink. If needed, continue microwaving at 30-second intervals until done., Allow bag to stand 1 minute before handling. Shake bag to distribute seasonings. Carefully open bag and remove contents. Garnish with Parmesan cheese and tomatoes if desired.

Nutrition Facts :

TUSCAN-STYLE PASTA AND CANNELLINI



Tuscan-Style Pasta and Cannellini image

A delightful alternative to ordinary spaghetti!

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 35m

Yield 4

Number Of Ingredients 9

¼ cup extra virgin olive oil
5 large cloves garlic, finely chopped
¼ pound sliced curly escarole
1 (16 ounce) can cannellini beans, drained and rinsed
1 (14.5 ounce) can pasta-ready diced tomatoes, undrained
⅔ cup dry white wine
¼ cup thinly sliced fresh basil leaves
¾ pound dry spaghetti, freshly cooked
1 pinch Salt and freshly ground pepper, to taste

Steps:

  • In large skillet, heat oil; add garlic and cook over medium-low heat 1 minute. Add escarole; stir occasionally until wilted, about 2 minutes. Add beans, undrained tomatoes, and wine.
  • Simmer 5 minutes, stirring occasionally. Stir in basil and simmer 1 minute.
  • Toss sauce with hot spaghetti. Season with salt and pepper and toss again.

Nutrition Facts : Calories 597.8 calories, Carbohydrate 86.6 g, Fat 15.8 g, Fiber 8.9 g, Protein 17.1 g, SaturatedFat 2.2 g, Sodium 406.6 mg, Sugar 5.3 g

TUSCAN-STYLE PASTA AND CANNELLINI



Tuscan-Style Pasta and Cannellini image

Make and share this Tuscan-Style Pasta and Cannellini recipe from Food.com.

Provided by Mama Tia

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup extra virgin olive oil
3 large garlic cloves, minced
1/4 lb sliced curly escarole or 1/4 lb arugula
1 (14 1/2 ounce) can diced tomatoes
1 (16 ounce) can cannellini, drained and rinsed (white kidney beans)
2/3 cup dry white wine
1/4 cup thinly sliced fresh basil leaf
3/4 lb spaghetti, freshly cooked and drained
salt & freshly ground black pepper, to taste

Steps:

  • To make sauce, heat oil in large skillet; add garlic and cook over medium-low heat 1 minute.
  • Add escarole or arugula; stir occasionally until wilted, about 2 minutes (1 minute for arugula).
  • Add undrained tomatoes, beans and wine.
  • Simmer 5 minutes, stirring occasionally.
  • Stir in basil and simmer 1 minute.
  • Toss sauce with hot spaghetti.
  • Season with salt and pepper and toss again.

Nutrition Facts : Calories 638.1, Fat 15.4, SaturatedFat 2.2, Sodium 242, Carbohydrate 98.2, Fiber 10.7, Sugar 5.8, Protein 20.8

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