Recipe - Italianis Country Rigatoni

BEAN BROTH
1 cn Cannellini beans (16oz)
2 tablespoon Chepped fresh oregano
1 md Onion; minced
4 cup Chicken broth

CASSEROLE
3 tablespoon Olive oil
2 tablespoon Finely minced garlic
1 tablespoon Chopped fresh oregano
One half cup Diced tomatoes
One half cup Chopped broccoli; blanched
One fourth pound Cooked chicken; pulled into
2inch pieces
One fourth pound Cooked Italian sausage,
cut or sliced up in 1/4inch rounds
One half cup Sliced fresh escarole
6 tablespoon Unsalted butter
1 pound Rigatoni; cooked al dente
Three fourths cup 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
Posted to MMRecipes Digest V3 #239

Date: 02 Sep 96 00:14:43 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM