Main Dishes
Main Dishes

Tortelloni with White Beans and Escarole

5 minutes
20 minutes
Makes 6 servings, about 1 cup per serving
  • 1 package (9 ounces) refrigerated chicken & roasted garlic tortelloni
  • 2 tablespoons extra virgin olive oil
  • 8 cloves garlic, thinly sliced
  • ½ teaspoon crushed red pepper flakes
  • 1 large bunch (about 14 ounces) escarole, rinsed and chopped
  • ¾ cup water
  • ½ teaspoon Maggi® Granulated Chicken Flavor Bouillon
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • ¼ cup freshly shredded Parmesan cheese
Make It
Step 1
Prepare pasta according to package directions.
Step 2
Heat oil in large skillet over medium-high heat. Add garlic and crushed red pepper flakes; cook for 30 seconds or until fragrant. Stir in escarole; cook for 1 minute or until escarole starts to wilt. Add water and bouillon; bring to a boil. Reduce heat to medium; cook for 5 to 8 minutes or until escarole is tender and most of the liquid is absorbed.
Step 3
Add pasta and beans to skillet. Stir to combine. Top with cheese.