Chicken Rigatoni with Spinach
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
- 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 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.
- 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:
(82)
Reviews in English (60)
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)
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)
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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