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My review
Rigatoni Florentine
Mary
"A pasta recipe with roasted garlic in a tangy, pink sauce."
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Ingredients
servings 778 calsOriginal recipe yields 8 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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; 45 g fat; 56.9 g carbohydrates; 37.5 g protein; 170 mg cholesterol; 588 mg sodium. Full nutrition
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Reviews
Read all reviews 6082 Ratings
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Most helpful positive review
2/6/2003
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. I...
Most helpful critical review
10/22/2003
This recipe is supposed to be creamy and fattening but good god. There reaches a point with cream where more just makes it heavier instead of tastier. Fat is good for carrying flavor to the to...
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2/6/2003
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. I...
3/22/2001
This was really simple and good. The hardest part was cleaning the spinach. I did add moer garlic.
4/28/2003
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 a...
10/22/2003
This recipe is supposed to be creamy and fattening but good god. There reaches a point with cream where more just makes it heavier instead of tastier. Fat is good for carrying flavor to the to...
11/8/2010
Very good. I didn't have cream, so I made a substitution with 3/4 cup milk, 1/3 cup butter and 1/2 Tbl. cornstarch per one cup of cream. I added a little extra garlic and some basil, oregano a...
4/20/2003
This was very good! I made a few small changes. I took advice from previous reviewers and I added 1/2 cup grated parmesan to the finished sauce, and I also used half and half instead of heavy c...
10/20/2002
Excellent recipe! Very easy and very versatile! I used a thicker "garden style" spaghetti sauce that already had green peppers and mushrooms in it and instead of spinach, used a head of chopped ...
12/17/2000
Wow, what an excellent dinner. After a 1/2 cup of fresh parmesean into the sauce to make it more "alfredo'y" I served this. Delicious I will definitely be making this for our Christmas gather...