Rigatoni Florentine recipe

All Recipes Main Dish Recipes Pasta Chicken

Ingredients

1 (16 ounce) package rigatoni pasta
2 tablespoons olive oil
2 pounds boneless chicken, cubed
3 cloves garlic, chopped
1 pint heavy cream
26 ounces spaghetti sauce
10 ounces fresh spinach, washed and chopped
1 cup shredded mozzarella cheese

Nutrition Info

777.8 calories
carbohydrate: 56.9 g
cholesterol: 170.4 mg
fat: 45 g
fiber: 5.1 g
protein: 37.5 g
saturatedFat: 20.5 g
servingSize: -
sodium: 588.1 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain and reserve.

  2. In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic to skillet, saute until golden. Add cream and spaghetti sauce to skillet, cook over medium heat for 10 to 15 minutes or until sauce thickens.

  3. Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni, toss with cheese and serve.

Recipe Yield

8 servings

Recipe Note

A pasta recipe with roasted garlic in a tangy, pink sauce.

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