Stovetop
Crispy Pancetta-White Bean Skillet
Garlicky Broccolini and Ciabatta
Wine Recommendation
Chateau Ste. Michelle Chardonnay
Ingredients
- 1 (4-oz) pkg diced pancetta
- 2 shallots, thinly sliced
- 4 cloves garlic, minced
- 3 (15-oz) cans cannellini beans, rinsed and drained
- 1 cup less sodium chicken broth
- ½ cup freshly grated Parmesan cheese
- ½ tsp freshly ground pepper
- ¼ cup chopped fresh parsley
Instructions
- Cook pancetta in a large skillet over medium-high heat 4 to 5 minutes or until crisp; drain on paper towels, reserving 2 Tbsp drippings in skillet. Keep warm.
- Sauté shallots and garlic in hot drippings over medium heat 2 to 4 minutes or until tender and fragrant.
- Stir in 2 cans of beans and broth. Mash remaining 1 can of beans; add to skillet, stirring until blended. Cook 2 to 3 minutes or until thoroughly heated. Stir in pancetta, cheese, and pepper. Sprinkle with parsley.
Side Dish Ingredients
- 2 lb Broccolini
- ¼ cup water
- 2 Tbsp olive oil
- ¼ tsp kosher salt
- ¼ tsp pepper
- 3 cloves garlic, minced
- ½ (16-oz) loaf ciabatta bread
Side Dish Instructions
- Combine Broccolini and water in a large microwave-safe dish; cover with plastic wrap, leaving a small vent. Microwave at HIGH 3 to 5 minutes or until Broccolini is crisp-tender; drain, and toss with oil, salt, pepper, and garlic.
- Meanwhile, heat bread according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
319
|
127
|
446
|
| Fat (g) | 14 | 5 | 19 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 18 | 3 | 21 |
| Carb (g) | 29 | 18 | 47 |
| Fiber (g) | 14 | 1 | 15 |
