Chicken Mozzarella Tortelloni With Cannelini Beans
- 10-15
- min
cooking time
- 2-3
- servings
- Easy
- difficulty
Chicken Mozzarella Tortelloni With Cannelini Beans
Chicken Mozzarella Tortelloni With Cannelini Beans
Ingredients
- One 20-ounce package Giovanni Rana Chicken Mozzarella Tortelloni
- 3 tablespoons extra virgin olive oil
- 1/2 cup thinly sliced shallots or red onions
- 1/2 teaspoon kosher salt, plus more to taste
- Two 15.5 oz. cans cannellini beans, drained and rinsed
- 1/4 cup dry white wine
- Freshly ground black pepper
- 1/2 cup finely grated or shaved Parmigiano Reggiano cheese, plus more for garnish
- 2 cups packed fresh arugula or fresh baby spinach
Preparation
Heat the oil in a large skillet over medium heat. Add the shallots and salt and cook, stirring, until softened, 6-7 minutes. Add the beans and wine and cook over medum-high heat until liquid reduces by half, 4-5 minutes. Season to taste with salt and pepper.
Cook the tortellini according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add the tortelloni and the cheese the to skillet and gently toss; add the arugula and gently toss again, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed.
Divide the pasta among bowls and finish with more cheese, if desired.
*You can also make this recipe with Giovanni Rana Chicken Tortelloni.
- 10-15
- EASY
- +20
- Easy
- 10-15
- Easy
