Tuscan Chicken Pasta - cooking recipe

Ingredients

2 ounces penne pasta
10 ounces chicken breasts
4 cups spinach leaves
1 (15 1/2 ounce) can cannellini beans, rinsed
1 teaspoon olive oil
1 garlic clove, crushed
1/2 teaspoon rosemary, dried and finely chopped
2 tablespoons red bell peppers, dices and roasted
2 tablespoons parmesan cheese, grated

Preparation

Boil 1 1/2 quart water. Drop in the penne pasta and stir until it is al dente (about 9 to 11 minutes).
While the pasta cooks, sear the chicken in a skillet on medium-high (about 4-5 minutes per side). Season each side with a pinch of salt and pepper as the other side cooks.
Reduce skillet heat to medium. Add the spinach, beans, oil, garlic, rosemary, and bell peppers. Turn frequently until the spinach wilts (about 1-2 minutes).
Slice the chicken and toss it with drained pasta and the spinach-bean mixture.
Top each serving with 1 tbsp parmesan cheese.