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PASTA e FAGIOLI

Creamy pasta and beans with dried cranberries

1 lb. Cranberry beans (or "Octobers")
soaked overnight and drained, then simmered till tender in water just to cover. Use half for this recipe and freeze the rest for later.

2 skinless chicken breasts (8-10 oz total) simmered in water just to cover till tender, then cooled and sliced thinly. Or use 1 1/2 cups cooked chicken cut in 1/2" cubes.

3/4 cup finely chopped onion
2 cloves garlic finely chopped
1/2 cup finely chopped celery
1/2 cup finely chopped carrots

Sauté these veggies in 1 1/2 tsp. extra virgin olive oil, starting with onions and garlic, then adding carrots and celery, until all are tender but not browned. Use LARGE soup pan.

To the veggies add any left over liquid from chicken breasts plus 3 cans no fat chicken broth and any excess liquid from half the beans. Simmer for 30 minutes.

Add 12 oz. Bow tie pasta and cook per package directions minus 2 minutes.

Add the half pound of beans PLUS 1/2 cup DRIED CRANBERRIES, freshly ground pepper and salt to taste. Cook 1 - 2 minutes, then add cut up chicken and stir in to heat through. May be topped with fresh grated parmesan cheese.

Serve in pasta bowls accompanied by a big salad of mixed baby greens tossed with a tiny bit of olive oil and balsamic vinegar. This is like a very thick soup, or stew, and serves about 6.

HINT: If you happen to have some left over roast duck use it instead of the chicken and this will taste even better!

A simple fruit dessert goes well with this dish. Try my FROZEN FRUIT DESSERT, or BERRIES AND CREAM MOLD.

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