January 17, 2010

Rainbow Rotini

This calls for chicken, but I usually just use ground beef and it works well. I also usually double this.

6 oz. dried multicolored rotini
12 oz. boneless, skinless chicken breasts
1 tbsp. olive oil
1/2 c. finely chopped red onion
1 clove garlic, minced
1 can (15 oz) cannellini beans (I have used both kidney and black and both work as well.), drained
1/2 c. chicken broth
2 plum tomatoes (I leave these out)
1/4 tsp. salt
dash pepper

Cook pasta according to pkg., drain. Meanwhile, saute chicken or beef in oil in large skillet. (If using beef leave out the oil) over medium heat fro 12 minutes or until done. Cut into small pieces and set aside.
Add onion and garlic to skillet, stirring for about 4 minutes or until tender. Mix in chicken and remaining ingredients; heat through. Remove from stove and gently stir in pasta.

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