- 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
White Bean, Tomato & Chicken Pasta
Yields 4 servings.
Ingredients
Instructions
- 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.