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Rigatoni Florentine
Rigatoni Florentine
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Succulent chicken and spinach simmered in a luxurious basil tomato sauce with pan-roasted garlic, combined with rigatoni and melted mozzarella. Deliciously unforgettable.
Ingredients:
  • 1 (16 ounce) package rigatoni pasta
  • 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
Instructions:
  • 1. Boil a big pot of salted water until it bubbles. Add pasta and cook for 8 to 10 minutes until it's firm to the bite; then drain and set aside.
  • Heat oil in a large skillet over medium-high heat. Cook chicken until no longer pink inside. Add garlic and cook until golden. Stir in cream and spaghetti sauce, then simmer on medium heat for 10-15 minutes until sauce thickens.
  • Combine the succulent cooked chicken and tender spinach until the spinach wilts. Toss in the rigatoni, sprinkle with cheese, and enjoy a delightful meal.

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