Pasta with Greens, Beans and Chicken

Makes 6 Servings


 16 ounces pasta, whole wheat
 1 tablespoon vegetable oil
 1/2 onion, chopped
 3 cloves garlic, chopped
 2 cups cooked chicken cubes (or 3 chicken sausages, chopped)
 6 cups swiss chard, chopped
 1 (15.5 ounce) can low sodium cannellini beans, rinsed and
drained (can also use great northern or navy beans)
 2 cups chicken broth, low-sodium (or vegetable broth)
 1 teaspoon Italian seasoning
 Salt and pepper, to taste
 1/2 cup parmesan cheese (optional)


  1. Cook the pasta according to directions on the box.
  2. On medium heat, add vegetable oil and onion to a large pan.
  3. Cook for 5 minutes; add garlic and cook for 1 minute more.
  4. Stir in chopped chicken and cook until heated through.
  5. Add swiss chard, beans, chicken or vegetable broth, and spices.
  6. Add cooked pasta and stir to combine.
  7. Cook for 5 minutes, until pasta is heated through.
  8. Add salt and pepper, to taste (optional), and garnish with
    parmesan cheese before serving (optional).

Tip: Kale, spinach or collards can be used in place of Swiss chard. Bell peppers can be added.

Tip: This recipe can be made without chicken. Use two cans of beans if making without chicken.

Recipe adapted from: University of Maryland Extension, MyPlate Kitchen

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