Pappardelle Alfredo with Grilled Chicken and Three Bean Salad

Time for me to start thinking of “well-rounded” dishes – meals vs. entrees. I made this for the GF which included my favorite type of pasta and a side-dish recipe courtesy of “Big Lou” (aka the GF’s mom).

INGREDIENTS FOR PASTA DISH:
- 1 lb boneless, skinless chicken breasts
- 1 package pappardelle pasta
- Salt & Pepper
- Olive Oil
- 1 jar low-fat Alfredo sauce

INGREDIENTS FOR “BIG LOU’S” THREE-BEAN SALAD:
- 3 cloves garlic
- 1 can Goya* black beans
- 1 can Goya small white beans
- 1 can Goya small pink beans
- 2 tbsp diced pancetta (I love pancetta but for three full cans of beans, this didn’t add enough flavor for me. So I have been using 1 small package of diced pancetta. You can find this in any grocery store or ask your butcher for about a quarter to one-third pound and dice.)
- Arugula, lightly seasoned with fresh lemon juice and light sprinkling of kosher salt and freshly ground pepper.

*Goya makes reduced sodium versions of their different beans so use as many of those as you can. You can always add more salt later if needed but there will likely be plenty from what is on the beans and in the pancetta.

DIRECTIONS FOR PASTA DISH:
Season chicken breasts with salt & pepper. Drizzle with olive oil and grill (stovetop grill pan or non-stick pan). Cut into bite-size pieces. Cook pasta; drain. Toss low-fat Alfredo sauce, pasta and chicken in large bowl. Serve with three-bean salad.

DIRECTIONS FOR “BIG LOU’S” THREE-BEAN SALAD:
Drain beans in a colander, you can let them sit while you put the rest of the recipe together. Mince garlic and sauté with cubed pancetta until golden brown (use a little olive oil). Add drained beans, simmer about 10 minutes. Season with salt and pepper to taste. Serve alongside pasta over a bed of Arugula (drizzle first with lemon juice).

About me: http://zacksmithishungry.blogspot.com/2012/09/about-me.html