Bring the chicken to room temperature before cooking.

Prepare the pasta:

Fill a large pot with water and salt it generously. Bring to a rolling boil. Add the pasta. Cook according to package directions.

While the pasta cooks, prepare the chicken, beans, and greens.

Place the saute pan over medium low heat and add the olive oil. Add the garlic cloves. You want them to warm through without browning. If they start browning, turn the heat down.

After a couple minutes, add the pancetta. Stir. Give it a couple minutes so the fat begins to run. Add the chicken and beans. Stir. Salt and pepper lightly.

The pan’s contents should simmer gently. If everything is going gangbusters, turn the heat down a bit.

We’re going to talk about cooking the greens now, because you have a choice about how to do it.

The first way is to add the greens to the chicken pan, and continue cooking.

The second way is to add the greens to the drained pasta.

To add greens to the drained pasta, take a measuring cup and very carefully scoop some pasta water from the pot. Set aside.

When the pasta is ready, move the pot to a cool burner. Quickly strain the pasta, adding it right back to the pot. Pour the reserved water into the pasta, along with the spinach, parsley, and basil. Stir well.

Is one method any better than the other?

Frankly, I like adding the greens directly into the pasta. I won’t lie and say I have any reason to think the end result is any better one way or the other. Am I J. Kenji Lopez Alt? Do I have America’s Test Kitchens at my disposal? No and no. So do what you like, okay?

Whatever you do, be careful. Do not burn yourself and sue me. I have enough problems, and you probably do, too.

Returning to the chicken. Make sure it’s done by slicing into a piece. It should slice easily, and there should be no pink.

Taste for chicken seasoning: add salt and pepper if necessary. Squeeze lemon juice over the pan. If the pan is dry, add more olive oil, white wine, chicken or vegetable broth (be mindful of salt, if you choose this option), or even just plain water.

Once the pan of chicken is ready, carefully tip the contents into the pasta pan. Stir to combine.

Pasta with Chicken, Greens, and Chickpeas goes nicely with salad and bread. It keeps, refrigerated, up to four days. Do not freeze.

Pass Parmesan cheese at the table.

Notes:

Pasta with chicken, greens, and chickpeas may be prepared using bone-in chicken, dried beans, and sturdy greens like collards, beet greens, or kale. Bear in mind these ingredients all require more prep, especially the beans, which need overnight soaking and pre-cooking, which can take 2-5 hours, depending on the bean type and its freshness (or lack thereof). The result will be good, if slightly different from the recipe presented above.

Every ingredient in pasta with chicken with greens, chicken, and chickpeas may be substituted. Use penne pasta or shells instead of spirals. The greens can turn into zucchini, eggplant, tomato, beans, or a mixture of vegetables. Remove the cheese, chicken, and pancetta for a vegan dish. Those wanting additional protein can add firm diced tofu or soy-based cheese products. Omnivores can exchange chicken for ham, diced lean pork, or diced charcuterie.

Not fond of chickpeas? Pasta and white beans get along famously. At this time of year (I write on the last day of May 2024) fresh black-eyed peas are available. They’re a terrible hassle to shuck, but well worth it. If you can find any, take advantage of their fleeting season.

Fava beans are here, too, and like bacon, go with nearly everything.