Name: Tortelloni with White Beans and Escarole
Prep time: 5 s
Cook time: 20 s
Total time: 25 s
Yield: 6
Cuisine: italiano
Ingredients: 1 package (9 ounces) refrigerated chicken & roasted garlic tortelloni; 2 tablespoons extra virgin olive oil; 8 cloves garlicthinly sliced; ½ teaspoon crushed red pepper flakes; 1 large bunch (about 14 ounces) escarolerinsed and chopped; ¾ cup water; ½ teaspoon Maggi® Granulated Chicken Flavor Bouillon; 1 can (15 ounces) cannellini beansrinsed and drained; ¼ cup freshly shredded Parmesan cheese

Ingredients

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1 package (9 ounces) refrigerated chicken & roasted garlic tortelloni
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2 tablespoons extra virgin olive oil
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8 cloves garlic, thinly sliced
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½ teaspoon crushed red pepper flakes
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1 large bunch (about 14 ounces) escarole, rinsed and chopped
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¾ cup water
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½ teaspoon Maggi® Granulated Chicken Flavor Bouillon
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1 can (15 ounces) cannellini beans, rinsed and drained
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¼ cup freshly shredded Parmesan cheese

The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

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.