3 skinless, boneless chicken breast halves
2 (4 ounce) cans Italian-style beans
2 tablespoons olive oil
salt and pepper to taste
1 pound zip-rom pasta
Place chicken and beans in large mixing bowl, shaking to coat. Add olive oil, salt, pepper and pasta; toss gently. Cover thoroughly.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and transfer to serving dish.