Turkey Amongst Escarole, Acorn Crush In Addition To Cannelloni Beans Over Pasta
Ingredients:
1 lb white acorn squash, peeled as well as cubed
1 lb escarole, chopped
xv oz canned cannelloni beans, drained
two cups cubed cooked turkey (or chicken)
1/2 loving cup chicken or turkey stock
two shallots, minced
two cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
salt
pepper
10 oz small-scale shaped pasta (I used radiatori)
Directions:
Cook the pasta according to packet instructions. Heat butter as well as crude inwards a large skillet. Saute the crush as well as shallot until softened. Add the escarole, turkey, garlic, salt, pepper as well as beans. Add the broth. Saute until cooked through. Toss amongst hot pasta.
1 lb white acorn squash, peeled as well as cubed
1 lb escarole, chopped
xv oz canned cannelloni beans, drained
two cups cubed cooked turkey (or chicken)
1/2 loving cup chicken or turkey stock
two shallots, minced
two cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
salt
pepper
10 oz small-scale shaped pasta (I used radiatori)
Directions:
Cook the pasta according to packet instructions. Heat butter as well as crude inwards a large skillet. Saute the crush as well as shallot until softened. Add the escarole, turkey, garlic, salt, pepper as well as beans. Add the broth. Saute until cooked through. Toss amongst hot pasta.
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