Penne with Chicken, Pesto, Beans and Broccoli Rabe
8 ounces penne pasta or other short tube-shaped pasta (about 2 cups)
1 pound broccoli rabe, cleaned and trimmed, cut into 2-inch pieces
1 (14-ounce) can low-fat chicken broth
½ teaspoon dried crushed red pepper
2 cups chopped cooked chicken
1 (15-ounce) can great northern beans, rinsed and drained
1 cup purchased pesto
1-tablespoon basil flavored vinegar or white wine vinegar
Salt and pepper to taste
Cook penne pasta in large pot of boiling salted water 3 minutes. Add broccoli rabe and boil until broccoli rabe is just crisp tender and pasta is just tender but firm to the bite, about 5 minutes more, stirring occasionally. Drain pasta and broccoli rabe, reserving ½ cup cooking liquid. Return pasta and broccoli rabe to pot.
While pasta and broccoli rabe are cooking, bring chicken broth and crushed red pepper to simmer in medium saucepan. Add beans and chopped chicken and simmer until beans and chicken are heated through, stirring frequently. Add bean and chicken mixture, pesto and vinegar to pasta and broccoli rabe. Stir well, adding pasta cooking liquid by tablespoons if necessary. Season with salt and pepper. Serve in shallow bowls.