Chicken-Basil Sauce Thickened with White Beans

1 pound pasta – shells, penne or ziti
1/4 cup extra virgin olive oil
1/2 pound boneless, skinless chicken breast, cut in 1″ cubes
2 cloves of garlic, minced
1 cup dry wine
1/2 cup chopped fresh basil
1 cup cooked white beans (home cooked or canned & drained)
Makes 4 servings

While the pasta is cooking, heat the oil in a large skillet over high heat Add the chicken and cook until it loses its raw look.
Add garlic and white wine and boil for 3 minutes.
Add the basil and the beans and return the mixture to a boil.
With the back of a spoon, mash about half the beans.
Season with salt & pepper and thin the sauce if necessary with a little pasta water.
Serve over your pasta



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