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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

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