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with Grilled Chicken, White Beans, and Mushrooms


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  Recipe by Mayo Clinic

Serves: 4


  • 2 boneless, skinless chicken breasts, each 4 ounces
  • 1 tablespoon olive oil
  • ½ cup chopped white onion
  • 1 cup sliced mushrooms
  • 1 cup white beans, cooked
  • 2 tablespoons chopped garlic
  • ¼ cup chopped fresh basil
  • 12 ounces uncooked rotelle pasta
  • ¼ cup Parmesan cheese
  • Ground black pepper, to taste

White beans are a good source of many nutrients, including iron, folate, magnesium, phosphorus and potassium.


Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Grill or broil the chicken until browned and just cooked through, about 5 minutes each side. Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.

In a large, nonstick frying pan, heat the olive oil over medium heat. Add the onions and mushrooms and sauté until tender, about 5 minutes. Stir in the white beans, garlic, basil and grilled chicken strips. Keep warm.

Fill a large pot ¾ full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

Return the pasta to the pot and add the chicken mixture. Toss to mix evenly.

Divide the pasta among the plates. Garnish each with 1 tablespoon Parmesan cheese and black pepper. Serve immediately.
  Pasta with Grilled Chicken, White Beans, and Mushrooms

Nutrition Facts 
1 serving
Amount Per Serving
Total Fat
7.0 g
     Saturated Fat
2.0 g
     Polyunsaturated Fat
-- g
     Monounsaturated Fat
3 g
37 mg
122 mg
-- mg
Total Carbohydrate
58 g
     Dietary Fiber
5 g
-- g
28 g

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