Rigatoni pasta with garlic, broccoli-rabe, cooked turkey, cannelloni beans, sun-dried tomatoes, sprinkled with Parmesan cheese.

Turkey Pasta Fagioli

1 pound rigatoni pasta, uncooked
1 clove garlic, minced
2 tablespoons olive oil
2 bunches broccoli-rabe, cleaned and trimmed
1 1/2 cups Honeysuckle White Turkey Breast, cooked (or any other cooked turkey)
1 (14 to 16-ounce) can cannellini beans, drained and rinsed or use 2 cups white beans
1/4 cup sundried tomatoes, drained, chopped
1 (14 1/2-ounce) can chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup freshly grated Parmesan cheese

1. In a large saucepot of boiling salted water, cook pasta as package directs.
2. Meanwhile, in a large nonstick skillet, over medium heat, sauté garlic in oil until lightly browned. Add broccoli-rabe and toss to coat; cover and cook about 3 minutes, until just wilted. Stir in turkey, beans, tomatoes, broth, salt, and pepper. Simmer, uncovered 5 minutes.
3. Drain pasta; toss with the bean mixture. Sprinkle with cheese.

Makes 8 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.