Italianis Country Rigatoni
BEAN BROTH
one 16 ounce can of Cannellini beans
2 tablespoons of chopped fresh oregano
1 medium Onion; diced
4 cups of chicken broth
CASSEROLE
3 tablespoons of Olive oil
2 tablespoons of finely minced garlic
1 tablespoon of chopped fresh oregano
1/2 cup of diced tomatoes
1/2 cup of chopped broccoli, blanched
1/4 pound of cooked chicken; pulled into 2 inch pieces
1/4 pound of cooked Italian sausage,
1/2 cup of sliced fresh escarole
6 tablespoons of unsalted butter
1 pound Rigatoni; cooked al dente
3/4 cup of shredded Parmesan cheese
Salt and pepper
Make the bean broth: Place the beans and their liquid, the oregano, onion
and chicken broth in a sauce pot and bring to a boil. Reduce heat to a slow
simmer and cook 1 hour. Assemble the dish: Heat the olive oil over medium
heat in a large skillet. Add garlic and oregano and cook, stirring, until
garlic is lightly browned. Add tomatoes, broccoli, chicken and sausage. Toss
to heat all ingredients thoroughly and mix well. Add the prepared bean broth
and simmer for 10 minutes, or until liquid is reduced by 1/4th. Add the
escarole and stir in the butter, a tablespoon at a time. If you have
precooked the pasta, drop it into a hot water bath and reheat but do not
over cook. Just before serving toss the drained pasta with the sauce and
Parmesan. Season with salt and white pepper to taste.
4 Servings
Nutritional info per serving: 1.044 cal; 46g pro, 111g carb, 44g fat(38%),
7.6g fiber, 109 mg chol, 1,682mg sodium Source: Italianis Restaurant,
Kendall, Miami, Fl Cooks Corner, Miami Herald, 1/4/96 formatted by Lisa
Crawford Posted to MM-Recipes Digest V3 #239 Date: 02 Sep 96 00:14:43 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.CO
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