Tuscan Chicken & Whole Grain Penne with Creamy White Bean-Red Pepper Ragu and Lemon-Herb Crumble

Ingredients

• 2 medium (about 5-6 oz each) Boneless, skinless chicken breasts
• 150 g Whole grain penne pasta
• 1.5 tbsp Olive oil
• 3 Garlic cloves
• 1 medium Shallot
• 1 can (15 oz) Low-sodium cannellini beans
• 1 large Roasted red bell pepper
• 0.75 cup Low-sodium vegetable broth
• 1 tbsp Tomato paste
• 1 tbsp Nutritional yeast
• 2 cups Baby spinach
• 0.25 cup Fresh parsley
• 1 tbsp Fresh oregano
• 1 Lemon 1 Lemon
• 1 slice Whole grain bread
• 1.5 tbsp Walnuts
• 0.25 tsp Red pepper flakes
• 0.25 tsp Black pepper

Instructions

1. Prepare the Lemon-Herb Crumble: In a small bowl, combine the whole grain bread crumbs, finely chopped walnuts, the remaining 1 minced garlic clove, half of the chopped fresh parsley, half of the chopped fresh oregano, lemon zest from half a lemon, a pinch of red pepper flakes, and 0.5 tbsp olive oil. Mix well and set aside.
2. Cook the Pasta: Bring a large pot of lightly salted water to a boil. Add the whole grain penne and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining. Set pasta aside.
3. Sear the Chicken: Pat chicken breasts dry and season lightly with black pepper. Heat 0.5 tbsp olive oil in a large non-stick skillet over medium-high heat. Sear chicken for 4-5 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken from skillet, let rest for 5 minutes, then slice thinly against the grain.
4. Make the Creamy White Bean-Red Pepper Ragu: In the same skillet, add the remaining 0.5 tbsp olive oil. Add minced shallot and the 2 minced garlic cloves, sauté for 2-3 minutes until fragrant. Stir in tomato paste and cook for 1 minute. Add the rinsed and drained cannellini beans, roasted red bell pepper, and vegetable broth. Bring to a simmer, then reduce heat and cook for 5 minutes.
5. Blend the Ragu: Carefully transfer the mixture to a blender or use an immersion blender directly in the skillet. Blend until smooth and creamy. Return to the skillet (if transferred) and stir in nutritional yeast, lemon juice, and the remaining fresh parsley and oregano. Season with black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water.
6. Combine and Serve: Add the cooked pasta to the skillet with the ragu. Add the baby spinach and toss until spinach wilts, about 1-2 minutes. Stir in the sliced chicken. Divide the pasta and chicken between two plates. Generously sprinkle each serving with the prepared Lemon-Herb Crumble. Serve immediately.

Nutrition (per serving)