Spinach & Bean Pasta

8 out of 11 stars. Unique, healthy & delish. Original recipe didn't call for chicken - so it could be a veggie delight.

• 1 (16oz) pkg of whole wheat rotini pasta
• 1.5 cups of veggie broth (I used chicken broth)
• 2.5 cups chopped fresh spinach
• 1/2 cup chopped red onion
• 1 clove garlic, chopped
• 1/2 teaspoon cayenne pepper
• 1 (15oz) can black beans, drained & rinsed
• 1 cup frozen broccoli
• 1/2 cup fresh mushrooms
• 1 cup diced tomatoes (I diced 3 plum tomatoes)
• 2 oz freshly grated parmesan cheese
• 2 chicken breasts, diced

Boil water & cook pasta. In a seperate saucepan bring veggie/chicken broth to a boil. Reduce heat and add spinach, garlic, onion, mushrooms, cayenne & then stir in broccoli and beans. Continue to cook & stir 5-10mins. Stir tomatoes into saucepan & continue to cook. In frying pan heat oil (I used a chili oil, but olive oil works too). Throw in diced chicken and cook thru (5-7mins). Pour sauce in saucepan into frying pan and continue to cook for another 5-10mins. The sauce for ours turned out a bit watery so I added some cornstarch to try to thicken up. Serve over noodles and sprinkle with parmesan cheese!