Yields
4 servings
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ingredients
1
package rigatoni pasta
3
Tbsp olive oil (45 ml)
1
small turkey breast, pounded and sliced thinly
1
onion, chopped finely
3
cloves garlic, minced
½
cup white wine (125 ml)
1
cup chicken stock (250 ml)
2
Tbsp fresh oregano and rosemary, chopped
1
bunch rapini, chopped
2
cup cherry tomatoes, cut in half (500 ml)
¼
cup freshly grated Romano cheese, or to taste (60 ml)
2
Tbsp chopped parsley (30 ml)
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directions
Step 1
Bring a large pot of salted water to a boil. Add the rigatoni and cook for about 8 minutes until al dente.
Step 2
Meanwhile, heat the olive oil in a large skillet over high heat. Add the turkey slices and sear for about 4 minutes, until browned. Add the onion and sauté until soft, about 3 minutes and then add garlic. Add wine, chicken stock, oregano, rosemary and rapini and let liquid reduce by half. Add the tomatoes and warm through.
Step 3
Drain pasta and add to the skillet. Add romano cheese and seasoning and toss well to coat with sauce. Garnish with parsley and serve immediately.