Spaghettini Powerbowl

Name: Spaghettini Powerbowl - CATELLI®
Prep time: 10 min
Cook time: 5 min
Yield: 4
Cuisine: Italian
Ingredients: Catelli Sun-dried Tomato and Basil Spaghettini - 1 pkg (375 g); extra virgin olive oil - 1/4 cup (60 mL); Â each salt and pepper - 1/2 tsp (2 mL); lightly packed baby arugula, kale or spinach - 2 cups (500 mL); navy or white kidney beans (14 oz/398 mL can) - 1 1/2 cups (375 mL); cubed, cooked chicken - 1 cup (250 mL); halved grape tomatoes - 1 cup (250 mL); crumbled goat cheese - 1 cup (250 mL); avocado, chopped (optional) - 1; Balsamic glaze (to taste) -

Pasta lovers can get in on the grain bowl trend with this easy to assemble combo of nutritious and colourful ingredients. Don't be afraid to switch it up! Use this recipe as inspiration for your own pasta powerbowl creations with your favourite foods or what you have on hand.

Ingredients

1 pkg (375 g) Catelli Sun-dried Tomato and Basil Spaghettini
1/4 cup (60 mL) extra virgin olive oil
1/2 tsp (2 mL) Â each salt and pepper
2 cups (500 mL) lightly packed baby arugula, kale or spinach
1 1/2 cups (375 mL) navy or white kidney beans (14 oz/398 mL can)
1 cup (250 mL) cubed, cooked chicken
1 cup (250 mL) halved grape tomatoes
1 cup (250 mL) crumbled goat cheese
1 avocado, chopped (optional)
Balsamic glaze (to taste)

Cooking Steps

Step 1

Cook spaghettini in a large pot of boiling, salted water according to package directions; drain well. Toss spaghettini with olive oil, salt and pepper.

Step 2

Divide spaghettini among serving bowls. Arrange an equal portion of arugula, beans, chicken, tomatoes, goat cheese and avocado (if using) on each bowl. Drizzle with balsamic glaze to taste. Serve warm or cold

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Spaghettini Powerbowl

Ingredients

Cooking Steps

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