Tuscan Sunburst Chicken & White Bean Penne with Crispy Herb Crumble

Ingredients

• 2 Boneless, skinless chicken breasts
• 4 oz Whole-grain penne pasta
• 2 tsp Olive oil
• 1 Shallot 1 Shallot
• 2 Garlic cloves
• 4 oz Cremini mushrooms
• 1 can Canned cannellini beans
• 1 half Jarred roasted red bell pepper
• 0.75 cup Low-sodium vegetable broth
• 1 tbsp Nutritional yeast
• 1 Lemon 1 Lemon
• 0.5 tsp Dried oregano
• 0.25 tsp Black pepper
• 3 cups Baby spinach
• 3 Sun-dried tomatoes (oil-packed)
• 1 slice Whole-grain bread
• 2 tbsp Fresh parsley
• 1 tsp Fresh thyme

Instructions

1. Prepare the Herb Crumble: Tear the whole-grain bread into small pieces or pulse in a food processor until coarse crumbs form. In a small bowl, combine breadcrumbs with 1 tablespoon of chopped fresh parsley and ½ teaspoon of fresh thyme leaves. 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 ½ cup of pasta cooking water, then drain the pasta and set aside.
3. Sear the Chicken: While pasta cooks, pat chicken breasts dry and season lightly with black pepper. Heat 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat. Add chicken breasts and sear for 4-5 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken from skillet, let rest for a few minutes, then slice or dice.
4. Sauté Aromatics and Mushrooms: In the same skillet, add the remaining 1 teaspoon of olive oil. Reduce heat to medium. Add chopped shallot and sauté for 2-3 minutes until softened. Add minced garlic and sliced mushrooms, sauté for another 5-7 minutes until mushrooms are tender and browned. Stir in dried oregano and a pinch of black pepper.
5. Prepare the 'Cream' Sauce: While mushrooms cook, combine rinsed and drained cannellini beans, roasted red pepper half, low-sodium vegetable broth, nutritional yeast, and juice from half a lemon in a blender or food processor. Blend until completely smooth and creamy. If the sauce is too thick, add a tablespoon or two of the reserved pasta water.
6. Combine and Finish: Pour the 'cream' sauce into the skillet with the sautéed mushrooms and aromatics. Bring to a gentle simmer for 2 minutes, stirring occasionally. Add the cooked penne, sliced chicken, baby spinach, and sliced sun-dried tomatoes. Toss gently until spinach wilts and everything is well coated and heated through. If needed, add a splash more reserved pasta water to reach desired consistency.
7. Toast the Crumble: While the pasta finishes, quickly toast the reserved herb crumble in a small dry pan over medium heat for 2-3 minutes, stirring constantly, until golden brown and fragrant. Alternatively, bake in a preheated oven at 350°F (175°C) for 5 minutes.
8. Serve: Divide the pasta between two plates. Garnish generously with the crispy herb crumble, the remaining 1 tablespoon of fresh parsley, ½ teaspoon of fresh thyme leaves, and fresh lemon zest. Serve immediately.

Nutrition (per serving)