PASTA WITH CHICKEN AND KIDNEY BEANS
Ingredients:
- 1/2 sprigs rosemary
- 150g boneless chicken breast
- 100g tomato
- 1 tsp olive oil
- 50g vegetable sprouts
- 1 medium size onion
- 15g parsley
- 3 clove garlic
- 100g kidney beans
- black pepper as required
- 1 teaspoon parmesan cheese
- 65g raw pasta penne
- water as required
- salt as required
Method:
Step 1 / 4
Heat the oil in a large soup pot over medium flame. Take the chopped onion and rosemary sprigs in the pot and sauté them for 5-6 minutes until the onion turns soft.
Step 2 / 4
Add the garlic cloves, and sauté for 30 seconds. Add the cubed chicken and the tomatoes, and season with salt, if desired. Sauté for 10 minutes. Remove rosemary sprigs.
Step 3 / 4
Now add the kidney beans, and slightly mash them with a masher to thicken the soup. Also add the vegetable sprouts and bring to a boil. Add the boiled pasta and cook for 2 minutes or more.
Step 4 / 4
Season the pasta with salt and pepper if desired.
Nutrition Facts:
- Calories: 689.5 Cal
- Protein: 55.4g
- Carbs: 91.4g
- Fat: 11.6g