You are here: Home » Recipes » Tuscan-Style Penne with White Beans and Grilled Chicken and Basil Tuscan-Style Penne with White Beans and Grilled Chicken and Basil Recipe by Our Cookbook Collection Yield 4 servings Made with fresh escarole and cooked in broth with sautéed garlic and seasoned chicken, it is super-tasty! Think Stock PrintEmail Ingredients 8 ounces short penne pasta1 tablespoon olive oil1 teaspoon garlic, chopped2 1/2 cups escarole, coarsely chopped1/2 cup canned white cannellini beans, drained4 ounces grilled chicken breast, cut into bite size pieces1/2 cup chicken broth1 teaspoon chopped fresh basil Instructions Cook the penne pasta al dente according to the package instructions. Drain and set aside. Heat the oil in a large skillet over medium heat. Add the garlic and sauteÅL until tender but not browned. Add the escarole, beans, chicken, and chicken broth and bring to a simmer, and then add the cooked pasta and cook until heated through. Transfer to individual bowls and sprinkle with the basil. From the book Eat to Defeat Menopause by Dr. Mache Seibel and Karen Giblin. Reprinted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011.