Rigatoni pasta with garlic, broccoli-rabe,
cooked turkey, cannelloni beans, sun-dried tomatoes, sprinkled
with Parmesan cheese.
Turkey Pasta
Fagioli
1 pound rigatoni pasta,
uncooked
1 clove garlic, minced
2 tablespoons olive oil
2 bunches broccoli-rabe, cleaned and trimmed
1 1/2 cups Honeysuckle White Turkey Breast, cooked (or any other
cooked turkey)
1 can cannellini beans, drained and rinsed or use 2 cans white
beans
1/4 cup sundried tomatoes, drained, chopped
1 (14 1/2-ounce) can chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup freshly grated Parmesan cheese
In a large saucepot of
boiling salted water, cook pasta as package directs.
Meanwhile, in a large
nonstick skillet, over medium heat, sauté garlic in oil
until lightly browned. Add broccoli-rabe and toss to coat; cover
and cook about 3 minutes, until just wilted. Stir in turkey,
beans, tomatoes, broth, salt, and pepper. Simmer, uncovered 5
minutes.
Drain pasta; toss with
the bean mixture. Sprinkle with cheese.
