My mother-in-law got me a subscription to Family Circle magazine last Christmas. I have enjoyed it more than I would have imagined, mostly because each month there is at least one recipe that I find worth trying. I tear it out and stick into my recipe binder for later use. This was one I thought my whole family would enjoy and was easy enough to whip up on a busy week night.
To make this recipe even easier, make up some extra chicken on another night!
8 ounces rotini pasta
1 small red onion, thinly sliced
3 Tablespoons finely chooped fresh oregano
1/2 cup low sodium chicken broth
3 Tablespoons white balsamic vinegar
2 cups cooked, shredded chicken breast
1 can (15.5 oz) black beans, drained and rinsed
1/4 cup chopped green olives (I omitted)
1. Bring large pot of salted water to a boil. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Return pasta to pot.
2. While pasta is cooking heat large skillet over medium heat. Add onion and oregano, coatinggenerously with nonstick cooking spray. Cover and cook, stirring occasionally for 3 minutes.
3. Stir broth and vinegar into skillet. Stir in chicken, beans and olives; cook for 2 minutes or until heated through. Toss with pasta and serve, adding reserved pasta water if too dry.