Pasta with Greens, Beans, and Chicken

This hearty pasta with greens, beans, and chicken is a balanced, one-pan meal that combines tender chicken, nutrient-rich spinach (or any greens), creamy white beans, and al dente pasta in a light garlic-lemon broth. It’s quick, comforting, and budget-friendly using Lahore market staples—perfect for family dinners, leftovers, or when you want something nourishing without heavy cream or complicated steps. Ready in about 30 minutes.

Pasta with Greens, Beans, and Chicken

Ingredients

For 6 servings, gather these everyday items:

  • 400 grams pasta (penne, fusilli, or spaghetti)
  • 500 grams boneless chicken breast or thigh, cut into bite-sized pieces
  • 4 cups fresh spinach (palak) or mixed greens (kale, chard, or baby spinach), roughly chopped
  • 2 cans (400 grams each) white beans (cannellini or great northern), drained and rinsed
  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 lemon (zest and juice)
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon red chili flakes (optional for mild heat)
  • 2 cups low-sodium chicken broth or water
  • Salt and black pepper to taste
  • ½ cup grated Parmesan or cheddar cheese (optional topping)
  • Fresh parsley or coriander, chopped (for garnish)

Direction

  • Cook this flavorful dish with these steps:
  • Step 1: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
  • Step 2: While pasta cooks, heat 2 tablespoons olive oil in a large deep skillet over medium heat. Add chicken pieces, season with salt, pepper, and half the oregano. Cook 5 to 7 minutes until golden and cooked through. Remove chicken to a plate.
  • Step 3: In the same skillet, add remaining 1 tablespoon oil. Sauté sliced onion 4 minutes until soft. Add minced garlic and chili flakes (if using); cook 1 minute until fragrant.
  • Step 4: Stir in white beans, chopped greens, lemon zest, remaining oregano, salt, and pepper. Cook 2 to 3 minutes until greens begin to wilt.
  • Step 5: Pour in chicken broth and reserved pasta water. Bring to a gentle simmer. Return chicken to the skillet and add cooked pasta. Toss everything together 2 minutes until sauce lightly coats the pasta. Squeeze in lemon juice for brightness.
  • Step 6: Taste and adjust seasoning. Serve hot, topped with grated cheese and fresh herbs.

Nutrients Information

Per serving (about 1½ cups, approximate values without cheese):

  • Calories: 420 to 480
  • Total Fat: 10 to 14 grams
  • Saturated Fat: 2 grams
  • Cholesterol: 70 to 90 milligrams
  • Sodium: 400 to 550 milligrams (lower with low-sodium broth)
  • Total Carbohydrates: 55 to 62 grams
  • Dietary Fiber: 10 to 12 grams
  • Sugars: 5 grams (natural from veggies/onion)
  • Protein: 32 to 36 grams
  • Excellent source of lean protein from chicken and beans, fiber for digestion and blood sugar stability, vitamin C and K from greens, plus complex carbs from pasta for sustained energy. A well-rounded, heart-healthy meal.

Recipes Credit

Contributed by United States Department of Agriculture (USDA) Extension Service