1 15-oz. can white kidney beans, rinse and drain.
½ c. chicken broth
3 cloves garlic, thinly sliced
1 Tblsp. olive oil
2 c. tomatoes, chopped up in chunks
12 oz. cooked chicken, pulled into bite-size chunks
¼ c. fresh flat-leaf parsley, torn or snipped
Salt and pepper to taste
Don't go nuts about exact measurements.
- Cook pasta (follow directions on package); drain; set aside.
- In blender, purée 3/4 cup of the white kidney beans with the chicken broth. Put purée into pan and bring to boiling. Add set-aside pasta.
- In a large skillet, sauté garlic in olive oil for 1 minute. Add tomatoes; cook an additional minute. Add rest of beans , chicken, parsley, salt and pepper. Heat through, but don't mash up.
- Add the garlic/tomato mixture to hot pasta; toss to coat. Makes about four servings.