Chicken Mozzarella Tortelloni With Cannelini Beans
10-15
min
cooking time
2-3
servings
Easy
difficulty

Chicken Mozzarella Tortelloni With Cannelini Beans

SHARE
  • PRINT

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
10-15
min
cooking time
2-3
servings
Easy
difficulty

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.


You should try also