Chicken Rigatoni with Spinach

    Chicken Rigatoni with Spinach

    (81)
    1save
    45min


    79 people made this

    This is a delicious chicken pasta with a tangy pink sauce that contains spinach. A perfect healthy dinner!

    Ingredients
    Serves: 8 

    • 450g rigatoni pasta
    • 2 tablespoons olive oil
    • 900g boneless chicken, cubed
    • 3 cloves garlic, chopped
    • 2 cups (500ml) thickened cream
    • 730g spaghetti sauce
    • 300g fresh spinach, washed and chopped
    • 110g grated mozzarella cheese

    Directions
    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    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 frypan, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic to frypan; saute until golden. Add cream and spaghetti sauce to frypan; 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.
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    Reviews and Ratings
    Global Ratings:
    (81)

    Reviews in English (81)

    by
    23

    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. If you don't have heavy cream, do not despair- I used Evaporated milk and it was smooth and creamy. An easy, tasty dish...Thank you, Mary.  -  06 Feb 2003  (Review from Allrecipes USA and Canada)

    by
    22

    This was really simple and good. The hardest part was cleaning the spinach. I did add moer garlic.  -  22 Mar 2001  (Review from Allrecipes USA and Canada)

    by
    18

    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 add chicken. I didn't remove the chicken and add it again. I left it in the pot and added Ragu 2lbs) and half and half (about 6 oz) I also added about 1/4 tsp of sugar to cut the acid in the sauce. The mozzarella wasn't really necessary. I added it at the end but it would have been great without it. I did add the parmesan. Also, the spinach really does cook down so don't be afraid to add alot. This is definitely a "keeper" recipe great to serve when company is coming and you want something delicious and different.  -  28 Apr 2003  (Review from Allrecipes USA and Canada)

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