Rigatoni Florentine

Rigatoni Florentine

59 Reviews 2 Pics
Mary
Recipe by  Mary

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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.

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Reviews (59)

Rate This Recipe
LIZ5
21

LIZ5

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 don't have heavy cream, do not despair- I used Evaporated milk and it was smooth and creamy. An easy, tasty dish...Thank you, Mary.

MOLSON7
21

MOLSON7

This was really simple and good. The hardest part was cleaning the spinach. I did add moer garlic.

MISSIMIN
18

MISSIMIN

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 chicken. 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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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 778 cal
  • 39%
  • Fat
  • 45 g
  • 69%
  • Carbs
  • 56.9 g
  • 18%
  • Protein
  • 37.5 g
  • 75%
  • Cholesterol
  • 170 mg
  • 57%
  • Sodium
  • 588 mg
  • 24%

Based on a 2,000 calorie diet

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