Ingredients
4 oz pasta or quinoa
2 chicken breasts, pounded to 1/4 inch thickness
salt & pepper
1 tsp olive oil
1 clove garlic, crushed
1/2 tsp dried rosemary
1 cup cannellini beans, rinsed
2 tbsp diced roasted red peppers
4 cups baby spinach leaves
2 tbsp grated parmesan
Preparation
Cook pasta or quinoa according to the package instructions. While boiling, season the chicken on each side with a pinch of salt and pepper, and sear in a skillet over medium-high heat for 3-4 minutes a side. Remove from the skillet and set aside. Add the oil, garlic, rosemary, beans, red pepper and spinach to the skillet. Cook, turning frequently, until the spinach wilts (1 to 2 minutes). Slice the chicken and drain the pasta/quinoa; toss them with the bean mixture. Spoon into 2 bowls and top each with 1 tbsp of Parmersan.
