Rigatoni Florentine Recipe

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
778 cal
39%

Fat
45 g
69%

Carbs
56.9 g
18%

Based on a 2,000 calorie diet

Reviews (58)

Rate This Recipe

LIZ5

Jun. 16, 2003

"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."

MOLSON7

Dec. 5, 2002

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

MISSIMIN

Jul. 11, 2003

"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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