Spaghetti With Chicken and Beans

Spaghetti With Chicken and Beans
Tina Rupp
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preparation
30
minutes
cooking
30
minutes
Serves 4

Ingredients

1/2
pound
green and wax beans, trimmed
3
cups
chicken broth
2
boneless, skinless chicken breasts
8
ounces
whole wheat spaghetti
2
tablespoons
olive oil
3
cloves
garlic, sliced
1/2
cup
chicken broth
1/4
teaspoon
crushed red pepper
kosher salt
1/2
cup
fresh basil leaves

Directions

  1. Cook the beans in a pot of lightly salted water until fork-tender, 3 minutes. Drain the beans and leave in the colander.
  2. In the same pot, bring the chicken broth to a boil.
  3. Add the chicken and simmer until cooked through, 15 to 20 minutes. Reserve ½ cup of the broth; refrigerate or freeze the remainder for another use. Shred the chicken.
  4. Meanwhile, cook the spaghetti according to the package directions.
  5. Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute.
  6. Add the reserved broth, beans, pasta, chicken, crushed red pepper, and ½ teaspoon salt. Cook for 2 minutes. Stir in the basil.
Kay Chun
April 2004

Nutritional Information

  • Per Serving
  • Calories 367
  • Calcium 81 mg
  • Carbohydrate 47 g
  • Cholesterol 39 mg
  • Fat 10 g
  • Fiber 10 g
  • Iron 3 mg
  • Protein 26 mg
  • Sat Fat 2 g
  • Sodium 670 mg
What does this mean? See Nutrition 101.

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