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Bistro Pasta with Chicken

BISTRO PASTA & CHICKEN WITH BABY BUTTER BEANS AND ESCAROLE

1 Deli chicken, sliced into serving pieces
1 pound Orecchiette or other short pasta, boiled and kept warm
½ cup olive oil
1 shallot, diced
1 tablespoon minced garlic or more to taste
½ teaspoon red pepper flakes, or more to taste
2 leaves fresh sage or ¼ to ½ teaspoon dry
2-3 teaspoons dried oregano, or to taste
1 teaspoon capers, mashed between two spoons
28 oz. canned diced tomatoes
2 cans, 16 oz ea. baby butter beans, drained
1 head escarole, torn into bite size pieces
Romano cheese
Salt and pepper to taste

Heat oil and add garlic, shallot red pepper, sage, oregano and capers. Gently cook over low heat until garlic is golden. Remove sage and add tomatoes and butter beans. Bring to a boil. Lower to simmer and cook 10 minutes or so until flavors meld together. Adjust seasonings. Add escarole and cook for a few minutes until slightly wilted but still fairly crisp. Pour pasta onto large platter with sides. Pour sauce over pasta and sprinkle generously with Romano. Lay chicken around edges of platter. Serves 6.