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Italiani's Country Rigatoni

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

25 min

Ready

40 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Bean broth
16 ounces white kidney beans, canned
canned, prefer cannellini
2 tablespoons oregano
chopped
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1 medium onions
diced
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4 cups chicken broth
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Casserole
3 tablespoons olive oil
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2 tablespoons garlic
finely minced
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1 tablespoon oregano
chopped
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½ cup tomatoes
diced
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½ cup broccoli florets
chopped, blanched
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¼ pound chicken
pulled into 2-inch pieces
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¼ pound italian sausage
cooked, sliced in 1/4-inch rounds
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½ cup escarole
sliced
*
6 tablespoons butter, unsalted
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1 pound rigatoni pasta
cooked al dente
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¾ cup Parmesan cheese
shredded
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1 x salt and black pepper
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Ingredients

Amount Measure Ingredient Features
Bean broth
462.4 ml/g white kidney beans, canned
canned, prefer cannellini
3E+1 ml oregano
chopped
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1 medium onions
diced
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946 ml chicken broth
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Casserole
45 ml olive oil
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3E+1 ml garlic
finely minced
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15 ml oregano
chopped
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118 ml tomatoes
diced
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118 ml broccoli florets
chopped, blanched
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113.4 g chicken
pulled into 2-inch pieces
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113.4 g italian sausage
cooked, sliced in 1/4-inch rounds
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118 ml escarole
sliced
*
9E+1 ml butter, unsalted
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453.6 g rigatoni pasta
cooked al dente
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177 ml Parmesan cheese
shredded
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1 x salt and black pepper
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Directions

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 ¼th.

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 rehaet 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 652g (23.0 oz)
Amount per Serving
Calories 90546% from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 20g 99%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 1012mg 42%
Total Carbohydrate 26g 26%
Dietary Fiber 9g 37%
Sugars g
Protein 88g
Vitamin A 23% Vitamin C 26%
Calcium 36% Iron 41%
* based on a 2,000 calorie diet How is this calculated?
 
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