Ingredients Jump to Instructions ↓

  1. 1 pound rigatoni pasta, uncooked

  2. 1 clove garlic, minced

  3. 2 tablespoons olive oil

  4. 2 bunches broccoli-rabe, cleaned and trimmed

  5. 1 1/2 cups Honeysuckle White Turkey Breast, cooked (or any other cooked turkey)

  6. 1 can cannellini beans, drained and rinsed or use

  7. 2 cans white beans

  8. 1/4 cup sundried tomatoes, drained, chopped

  9. 1 (14 1/2-ounce) can chicken broth

  10. 1/2 teaspoon salt

  11. 1/2 teaspoon pepper

  12. 1/4 cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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.


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