—–BEAN BROTH—– 1 cn Cannellini beans (16oz)
2 tb Chepped fresh oregano
1 md Onion — diced
4 c Chicken broth
—–CASSEROLE—– 3 tb Olive oil
2 tb Finely minced garlic
1 tb Chopped fresh oregano
1/2 c Diced tomatoes
1/2 c Chopped broccoli — blanched
1/4 lb Cooked chicken — pulled into
-2-inch pieces 1/4 lb Cooked Italian sausage,
-sliced in 1/4-inch rounds 1/2 c Sliced fresh escarole
6 tb Unsalted butter
1 lb Rigatoni — cooked al dente
3/4 c 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 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. Nutritional info per serving: 1.044 cal; 46g pro, 111g carb, 44g fat(38%), 7.6g fiber, 109 mg chol,
1,682mg sodium
Source: Italiani’s Restaurant, Kendall, Miami, Fl Cook’s Corner, Miami Herald, 1/4/96 formatted by Lisa Crawford