Rating: 3 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3
Kay Chun

Gallery

Credit: Tina Rupp

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the beans in a pot of lightly salted water until fork-tender, 3 minutes. Drain the beans and leave in the colander.

    Advertisement
  • In the same pot, bring the chicken broth to a boil.

  • 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.

  • Meanwhile, cook the spaghetti according to the package directions.

  • Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute.

  • Add the reserved broth, beans, pasta, chicken, crushed red pepper, and ½ teaspoon salt. Cook for 2 minutes. Stir in the basil.

Nutrition Facts

calcium 81mg; 367 calories; carbohydrates 47g; cholesterol 39mg; fat 10g; fiber 10g; iron 3mg; protein 26mg; saturated fat 2g; sodium 670mg.
Advertisement