Rigatoni Florentine

Rigatoni Florentine

59

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

Ingredients

{{adjustedServings}} servings 778 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 778 kcal
  • 39%
  • Fat:
  • 45 g
  • 69%
  • Carbs:
  • 56.9g
  • 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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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
  1. 79 Ratings

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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. I...

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

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 a...