- 1 (16 ounce) package rigatoni pasta
- 2 tablespoons olive oil
- 2 pounds boneless chicken, cubed
- 1/4 cup sliced fresh mushrooms, or more to taste
- 3 cloves garlic, chopped
- 1 (26 ounce) jar spaghetti sauce
- 1 pint half-and-half
- 1 teaspoon Italian seasoning, or to taste (optional)
- 1 (10 ounce) package fresh spinach, chopped
- 1 cup shredded mozzarella cheese (optional)
- 1 tablespoon shredded Parmesan cheese, or more to taste
- 8 leaves fresh basil, or to taste
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
- Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
- Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
- Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.
05/12/2018
recipepes.com
Creamy Rigatoni Florentine, recipe
PT15M
PT1H
5
455 calories
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