Tuscan-Style Penne with White Beans and Grilled Chicken and Basil

  • Yield 4 servings

Made with fresh escarole and cooked in broth with sautéed garlic and seasoned chicken, it is super-tasty!

Think Stock


8 ounces short penne pasta
1 tablespoon olive oil
1 teaspoon garlic, chopped
2 1/2 cups escarole, coarsely chopped
1/2 cup canned white cannellini beans, drained
4 ounces grilled chicken breast, cut into bite size pieces
1/2 cup chicken broth
1 teaspoon chopped fresh basil


  1. Cook the penne pasta al dente according to the package instructions. Drain and set aside.
  2. 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.
  3. 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.



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