Rigatoni Florentine Recipe
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Rigatoni Florentine

By: Mary 
"A pasta recipe with roasted garlic in a tangy, pink sauce."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (56)

What to Drink?
Wine Chardonnay
 

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Original Recipe Yield 8 servings
 

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

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 778 | Total Fat: 45g | Cholesterol: 170mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jun. 16, 2003 by LIZ5   view full review
My family loved this. I will cook it again but I think I'll add a little Madeira Wine for more...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 5, 2002 by MOLSON7   view full review
This was really simple and good. The hardest part was cleaning the spinach. I did add moer garlic.
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jul. 11, 2003 by MISSIMIN   view full review
I cut the recipe in half and it would have fed 6 people. I also used half and half instead of...
The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 23, 2003 by EHEROT   view full review
This recipe is supposed to be creamy and fattening but good god. There reaches a point with...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 16, 2010 by Nadine Oswald   view full review
Very good. I didn't have cream, so I made a substitution with 3/4 cup milk, 1/3 cup butter...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 23, 2003 by KEROSKAM   view full review
This was very good! I made a few small changes. I took advice from previous reviewers and I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jul. 29, 2003 by Jason   view full review
Wow, what an excellent dinner. After a 1/2 cup of fresh parmesean into the sauce to make it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jul. 23, 2003 by DREGINEK   view full review
Excellent recipe! Very easy and very versatile! I used a thicker "garden style" spaghetti...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jul. 28, 2011 by VictoriaSe49896 Supporting Member (Click to learn more about Supporting Membership)  view full review
This was a really nice dish to make. I used the recipe as a base and added crushed red...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on May 27, 2011 by day_rog   view full review
Very good recipe and very simple.

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