Friday, April 16

Cannellini Beans and Pasta

Shells with White Beans and Chicken

This dish can be made vegetarian - just leave out the chicken and start with onion and celery. We used herbs from our herb garden to make it an even tastier special dish!

1 lb chicken cut in cubes
1 tbsp olive oil
¾ tsp salt (if vegetarian you will only need ½ tsp salt)
½ small onion (finely chopped)
2 ribs of celery chopped
½ cup sliced mushrooms (I added mushrooms for potassium)
3 cloves of garlic chopped
(1) 28 oz. Crushed tomatoes
(2) 15 oz cans of cannelloni beans
½ tsp dried oregano
½ tsp dried basil
¼ tsp red pepper flakes
1 lb medium sized shells
Grated cheese as needed

Cook chicken cubes in oil about 5 minutes (season with ¼ tsp salt)
Cook onion and celery in chicken drippings (leftover if using chicken) for about 5 minutes. *If vegetarian start onion and celery in oil. Add garlic and mushroom and cook for 1 minute. Stir in tomatoes, beans, oregano, basil, red pepper flakes and ½ tsp salt. Bring to a boil then simmer for 12 minutes. Cook pasta. Then add beans to mixture along with 1 cup of left-over water from the pasta.

Serve over pasta and add grated cheese to taste
Serves 8
483 calories with chicken (less if vegetarian)

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