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Category: Pasta
Prep Time: Cook Time: Total Time:
1 pkg refrigerated Italian sausage flavored tortellini, cooked and drained
Pine nuts, toasted
2 or 3 links of medium hot Italian Sausage
1/4 cup olive oil
1 onion, chopped coarsely
5 large cloves garlic, sliced or coarsely chopped
5 or 6 large leaves fresh basil, coarsely torn
1 (10 oz) pkg frozen spinach, thawed and squeezed dry
2 small cans diced tomatoes (or one large)
1 cup plus leftover marinara sauce
Leftover 1/2 chicken meat (picked from store rotisserie chicken, cut into bite sized pieces)
1 (1 lb) can cannelloni white beans, drained slightly
Freshly ground black pepper and a little sea salt (to taste)
Freshly grated parmesan cheese
Fresh parsley (for garnish)
Brown the Italian sausage in olive oil. Remove sausage from pan and let cool slightly.
Meanwhile, in same oil, saute the onions and garlic until translucent. Add in the torn basil leaves, the squeezed spinach, canned tomatoes and leftover marinara sauce. Simmer.
Cut the browned sausage into rounds and add to simmering mixture, then cut the cooked deli chicken into slices or bite sized pieces and add. Drain the white beans slightly and add. Season with salt and pepper. Simmer about 10-15 minutes. Add drained tortellini before the final 10 minutes of simmering. (Do not add them too much ahead of that, or they'll fall apart and be too soft.) Serve in pasta bowls. Top with browned pine nuts, freshly grated parmesan cheese and fresh parsley.
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TUSCANY PEASANT DISH
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Category: Pasta
Prep Time: Cook Time: Total Time:
1 pkg refrigerated Italian sausage flavored tortellini, cooked and drained
Pine nuts, toasted
2 or 3 links of medium hot Italian Sausage
1/4 cup olive oil
1 onion, chopped coarsely
5 large cloves garlic, sliced or coarsely chopped
5 or 6 large leaves fresh basil, coarsely torn
1 (10 oz) pkg frozen spinach, thawed and squeezed dry
2 small cans diced tomatoes (or one large)
1 cup plus leftover marinara sauce
Leftover 1/2 chicken meat (picked from store rotisserie chicken, cut into bite sized pieces)
1 (1 lb) can cannelloni white beans, drained slightly
Freshly ground black pepper and a little sea salt (to taste)
Freshly grated parmesan cheese
Fresh parsley (for garnish)
Brown the Italian sausage in olive oil. Remove sausage from pan and let cool slightly.
Meanwhile, in same oil, saute the onions and garlic until translucent. Add in the torn basil leaves, the squeezed spinach, canned tomatoes and leftover marinara sauce. Simmer.
Cut the browned sausage into rounds and add to simmering mixture, then cut the cooked deli chicken into slices or bite sized pieces and add. Drain the white beans slightly and add. Season with salt and pepper. Simmer about 10-15 minutes. Add drained tortellini before the final 10 minutes of simmering. (Do not add them too much ahead of that, or they'll fall apart and be too soft.) Serve in pasta bowls. Top with browned pine nuts, freshly grated parmesan cheese and fresh parsley.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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