Chicken and Vegetables with Pasta

INGREDIENTS

• 3 tablespoons olive oil
  
• 1-1/2 pounds Modern fresh white mushrooms, cleaned, trimmed and halved
  (about 7-1/2 cups)
  
• 1 tablespoon finely chopped garlic
  
• 1/4 teaspoon red pepper flakes
  
• 1 can (15 1/2 ounces) pink beans, rinsed and drained
  
• 1 can (14 ounces) ready-to-serve chicken broth
  
• 1/4 teaspoon salt
  
• 1 bag (16 ounces) frozen broccoli florets, thawed
  
• 2 cups cooked chicken pieces
  
• 6 cups rotelli, radiatori or other short pasta (about 12 ounces)

INSTRUCTIONS

Rotelli, pasta spirals, and radiatori, which resemble the shape of an old-fashioned radiator, are especially good in this dish because their ruffled surfaces trap the sauce and insure that there will be a lot of flavor in every bite.

In 12-inch skillet, heat oil over medium-high heat. Add mushrooms, garlic and red pepper flakes. Cook and stir until mushrooms are lightly browned, about 10 minutes. Mash 1/2 cup of beans; stir into mushroom mixture, along with whole beans, broth and salt; bring to a boil. Reduce heat to low; simmer, covered to blend flavors, about 5 minutes. Add broccoli and chicken; heat until hot, about 1 minute. Meanwhile, cook pasta according to package directions; drain. Stir mushroom mixture into pasta. Serve with grated Parmesan cheese, if desired.

Yield: 4 servings