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Tuscan Chicken Pasta on a plate
Andre Lewis

Tuscan Chicken Pasta

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry rigatoni
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 3/4 tsp fine salt for chicken and sauce
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 3 garlic cloves thinly sliced
  • 1 pint cherry tomatoes
  • 3/4 cup canned cannellini beans drained and rinsed
  • 1/2 cup low-sodium chicken broth
  • 1/2 tsp dried rosemary finely crushed
  • 3 oz baby spinach
  • 1/4 cup finely grated Parmesan

Method
 

  1. Cook rigatoni with tablespoon salt to 1 minute short of package time. Reserve 1 cup pasta water; drain.
  2. Meanwhile, season chicken with its salt and pepper. Heat oil in large skillet; cook chicken 7 to 8 minutes until browned and at least 165°F. Plate.
  3. Cook garlic 30 seconds; add tomatoes and cook 5 to 6 minutes until split, gently spoon-pressing a few. Add beans, broth, and rosemary; simmer 3 minutes.
  4. Return chicken with pasta, spinach, and 1/4 cup reserved water. Toss over low 1 to 2 minutes until spinach wilted and pasta tender.
  5. Add Parmesan off heat; loosen with pasta water if needed so juices coat tubes. Serve promptly.