Rigatoni Florentine
Description
Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese, and serve.
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
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.