Pasta with Greens, Beans, and Chicken

16 ounces pasta
whole wheat
1 tablespoon vegetable oil
1/2 onion
chopped
3 cloves garlic
chopped
2 cups cooked chicken cubes (or 3 chicken sausages
chopped)
6 cups spinach
chopped (or 1 bunch Swiss chard)
1 can cannellini beans
low-sodium (15.5 ounces
rinsed and drained
can also use great northern or navy beans)
2 cups chicken broth
low-sodium (or vegetable broth)
1 teaspoon Italian seasoning
salt and pepper (optional
to taste)
parmesan cheese
grated (1/2 cup
optional)

Wash hands with soap and water.
Cook the pasta according to directions on box, and drain.
On medium heat, add vegetable oil and onion to a large pan.
Cook for 5 minutes, add garlic and cook for 1 minute more.
Stir in chopped chicken and cook until heated through.
Add spinach (or chard), beans, chicken or vegetable stock, and spices.
Add in cooked pasta and stir to combine.
Cook for 5 minutes, until pasta is heated through.
Add salt and pepper, to taste (optional), and garnish with Parmesan cheese before serving (optional).

Eat Smart. Be Fit.
University of Maryland Extension