Pasta With Herby Chicken And Creamy White Bean Sauce

Save the pasta and red sauce for another night. Starring rosemary chicken and an irresistible creamy white bean sauce, this hearty whole-wheat pasta dish is going to change your pasta night forever.

INGREDIENTS

• 1 pound boneless, skinless chicken breasts
• 3 teaspoons DeLallo Extra Virgin Olive Oil, divided
• 2 tablespoons DeLallo Rosemary and Garlic Dipping Seasoning Spice
• 2 teaspoons salt, divided
• 2 tablespoons black pepper, divided
• 1 (1-pound) DeLallo Casarece Pasta
• 2 (14-ounce) cans DeLallo Imported Cannellini Beans, drained
• 2 cloves garlic
• ½ cup 2% milk
• 1 cup DeLallo Grated Parmesan
• ½ teaspoon red pepper flakes

DIRECTIONS

1. Preheat oven to 375F.
2. Pat the chicken dry. Transfer to a baking dish and drizzle with 2 teaspoons olive oil. Sprinkle with rosemary seasoning, 1 teaspoon of salt and 1 tablespoon of pepper. Bake for 25 minutes or until cooked through. Remove from the oven, allowing the chicken to rest before slicing. Slice chicken in chunks or thin pieces.
3. Bring 5 quarts of salted water to a boil in a large pot. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of the pasta water.
4. Pulse the beans, garlic, oil, milk, cheese, remaining salt and pepper in a food processor. Blend until smooth.
5. Add the bean sauce to a large saucepan and cook until heated through, about 8-10 minutes.
6. Stir in the hot pasta, the reserved pasta water and pepper flakes. Cook together for another 5 minutes. Add sliced chicken.
7. Serve with a drizzle of olive oil.