Rigatoni Florentine58 Reviews
“A pasta recipe with roasted garlic in a tangy, pink sauce.” - by Mary
Original recipe yields 8 servings
- 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.
- 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.
- Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.
Amount Per Serving (8 total)
- 778 cal
- 45 g
- 56.9 g
Based on a 2,000 calorie diet
Reviews (58)Rate This Recipe
"My family loved this. I will cook it again but I think I'll add a little Madeira Wine for more taste. The cream sauce is adaptable- at my house 5 of us ate it with chicken and two with shrimp. If you ..." See moredon't have heavy cream, do not despair- I used Evaporated milk and it was smooth and creamy. An easy, tasty dish...Thank you, Mary."
"This was really simple and good. The hardest part was cleaning the spinach. I did add moer garlic...." See more"
"I cut the recipe in half and it would have fed 6 people. I also used half and half instead of cream as someone else suggested. The recipe says to cook the chicken, add garlic, add sauce then add chi..." See morecken. I didn't remove the chicken and add it again. I left it in the pot and added Ragu 2lbs) and half and half (about 6 oz) I also added about 1/4 tsp of sugar to cut the acid in the sauce. The mozzarella wasn't really necessary. I added it at the end but it would have been great without it. I did add the parmesan. Also, the spinach really does cook down so don't be afraid to add alot. This is definitely a "keeper" recipe great to serve when company is coming and you want something delicious and different. "
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