Recipe by Pam Anderson
"A healthy and light cream sauce served over rigatoni, juicy chicken, spinach, basil and garlic."
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1 (16 ounce) package
1 (14 ounce) bag
fresh spinach, cleaned
1 (28 ounce) can
red pepper flakes
boneless chicken, cooked and cubed
fresh basil leaves, torn in half
grated Parmesan cheese
VERY good recipie. I will tweak it a bit for my family--use shredded rotisserie chicken, more garlic and salt, but overall--WONDERFUL!
This dish is really lacking in flavor. If you're in the mood for something light and extremely subtle, then you might enjoy this. I was suprised that even with a whole cup of fresh basil it tasted so bland. Don't think I'll be trying this one again.
This was super easy! I didn't have any already cooked chicken, so I george-foremaned some breasts.
We really liked this, even the kids!
This recipe is exactly what it says it is, a light tomato cream sauce. It is a very subtle blend of flavors. I almost felt like it should have more flavor. I did not have the fresh basil so I used about 1 teaspoon of dried. The red pepper gives it a nice zing. I would be curious to see how heavy cream would taste in it instead of half and half. My husband said it is a do again dish. He thought it might be good with veal or sausage instead of chicken or with pine nuts added to it. My picky kid did have seconds and he didn't even avoid the spinach!
Pretty good, but it seemed as though it was lacking something...
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Florentine with Rigatoni
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 220
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