Stovetop
Crispy Pancetta-White Bean Skillet
Garlicky Broccolini and Ciabatta
Ingredients
- ½ (4-oz) pkg diced pancetta
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1½ (15-oz) cans cannellini beans, rinsed and drained
- ½ cup less sodium chicken broth
- ¼ cup freshly grated Parmesan cheese
- ¼ tsp freshly ground pepper
- 2 Tbsp chopped fresh parsley
Instructions
- Cook pancetta in a skillet over medium-high heat 4 to 5 minutes or until crisp; drain on paper towels, reserving 1 Tbsp drippings in skillet. Keep warm.
- Sauté shallot and garlic in hot drippings over medium heat 2 to 4 minutes or until tender and fragrant.
- Stir in 1 cans of beans and broth. Mash remaining ½ 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
- 1 Tbsp olive oil
- 2 Tbsp water
- ⅛ tsp kosher salt
- 2 cloves garlic, minced
- 1 lb Broccolini
- 4 oz ciabatta bread
- ⅛ tsp pepper
Side Dish Instructions
- Combine Broccolini and water in a 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 | 3 | 3 | |
| 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 |
| T. Sugs (g) | 3 | 0 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
