Monday, September 12, 2011

Rigatoni Florentine

So in our quest to continue eating food that Whitney doesn't like, Dan bought a big thing of fresh spinach this past week. We had spinach salads earlier but I wanted something different. So I found this recipe on It was really tasty. I cut the recipe in half and supposedly it makes 4 servings now. However it will make six servings in our world, so we'll eat it twice this week and freeze some.

My only changes is to maybe cut back some chicken and add more spinach. Otherwise it was really tasty.

Our finished dish - yummy

Ingredients (Serves 8)

  • 1 (16 ounce) package rigatoni pasta
  • 2 tablespoons olive oil
  • 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


  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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