Ingredients
- 2 boneless, skinless chicken breasts
- 1 Tbsp. olive oil
- 1/2 cup white onion (chopped)
- 1 cup mushrooms (sliced)
- 1 cup white beans (cooked)
- 2 Tbsp. minced garlic
- 1/4 cup fresh basil (chopped)
- 12 oz. uncooked rotelle pasta (or any pasta of your choice)
- 1/4 cup Parmesan cheese (grated)
- Ground black pepper (to taste)
Instructions
- Prepare a hot fire in a charcoal grill or heat a gas grill or broiler.
- Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray.
- Position the cooking rack 4 to 6 inches from the heat source.
- Grill or broil the chicken until browned and just cooked through, about 5 minutes each side.
- Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.
- In a large, nonstick frying pan, heat the olive oil over medium heat.
- Add the onions and mushrooms and saute until tender, about 5 minutes.
- Stir in the white beans, garlic, basil and grilled chicken strips.
- Keep warm.
- Fill a large pot 3/4 full with water and bring to a boil.
- Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions.
- Drain the pasta thoroughly.
- Return the pasta to the pot and add the chicken mixture.
- Toss to mix evenly.
- Divide the pasta among the plates.
- Garnish each with 1 Tbsp. Parmesan cheese and black pepper.
- Serve immediately.
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