Servings: 4

Weight Watcher Smart Points: 20

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 ½ tablespoons balsamic vinegar
  • 1 (15.5-ounce) can cannellini beans
  • 1 ½ cups halved grape or cherry tomatoes
  • 8 ounces (2 cups) grilled or broiled chicken, chopped into 1” pieces (leftover or rotisserie chicken in a great option)
  • ¼ cup chopped fresh basil
  • Optional: spinach or greens, feta cheese, and/or additional balsamic vinaigrette for serving
  • ½ cup pitted and chopped Kalamata or green olives
  • Kosher salt and freshly ground black pepper (I use about ½ teaspoon and ¼ teaspoon, respectively)
  • 1 tablespoon olive oil
  • 6 ounces (about 2 ¼ cups) uncooked whole wheat penne pasta (or pasta)


  1. Cook pasta according to the package directions, reserving 2 tablespoons of the cooking liquid.Combine the tomatoes, olives, and basil in a large serving bowl
  2. Toss with the olive oil, balsamic vinegar, salt and pepper
  3. Set aside.Place the beans in a colander
  4. When the pasta is cooked to al dente, drain it over the beans, remembering to reserve some of the water if you haven’t already.Add beans, pasta, and reserved water to tomato mixture
  5. Add the chicken and any optional ingredients and toss well
  6. Serve immediately.

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