Rigatoni Florentine

Name: Rigatoni Florentine
Ingredients: 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

4.5

(85)

63 Reviews

3 Photos

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

Recipe by Mary

Updated on July 14, 2022

3

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

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

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 Facts (per serving)

778	Calories
45g	Fat
57g	Carbs
38g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 778
% Daily Value *
Total Fat 45g	58%
Saturated Fat 21g	103%
Cholesterol 170mg	57%
Sodium 588mg	26%
Total Carbohydrate 57g	21%
Dietary Fiber 5g	18%
Total Sugars 10g
Protein 38g
Vitamin C 12mg	62%
Calcium 190mg	15%
Iron 4mg	23%
Potassium 879mg	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.