White Bean, Tomato & Chicken Pasta

Yields 4 servings.

6 ounces (about 2 ¼ cups) uncooked whole wheat penne pasta (or pasta of choice)
1 ½ cups halved grape or cherry tomatoes
½ cup pitted and chopped Kalamata or green olives
¼ cup chopped fresh basil
1 ½ tablespoons balsamic vinegar
1 tablespoon olive oil
Kosher salt and freshly ground black pepper (I use about ½ teaspoon and ¼ teaspoon, respectively)
1 (15.5-ounce) can cannellini beans
8 ounces (2 cups) grilled or broiled chicken, chopped into 1” pieces (leftover or rotisserie chicken in a great option)
Optional: spinach or greens of choice, feta cheese, and/or additional balsamic vinaigrette for serving

Cook pasta according to the package directions, reserving 2 tablespoons of the cooking liquid.
Combine the tomatoes, olives, and basil in a large serving bowl. Toss with the olive oil, balsamic vinegar, salt and pepper. Set aside.
Place the beans in a colander. When the pasta is cooked to al dente, drain it over the beans, remembering to reserve some of the water if you haven’t already.
Add beans, pasta, and reserved water to tomato mixture. Add the chicken and any optional ingredients and toss well. Serve immediately.