Rigatoni Florentina Recipe
Looking for an easy pasta recipe for tonight? This Rigatoni Florentina recipe, with chicken, is the perfect weeknight dinner meal. I really like spinach so I’m always looking for ways to incorporate it into my meals! This recipe is delicious!
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INGREDIENTS
The following ingredients yield 3-4 portions:
- 2 chicken breasts
- rigatoni
- 1 medium onion
- 2-3 cloves of garlic
- 2 cups of fresh spinach
- 1 cup of tomato sauce
- 3 garlic cloves
- 1 tsp of dried basil, oregano, or thyme
- 1/2 cup of heavy cream
- parmesan cheese
- optional: 2.5 oz (75 ml) white wine
INSTRUCTIONS
- In a large pot of water, boil the rigatoni for 11-13 minutes.
- Drain the pasta, reserving 1 cup of cooking water for later.
- Saute the chopped onion with a little butter and olive oil, until translucent.
- Add the chicken, previously cut into squares or bite-size pieces. Cook for 6 minutes.
- Add the minced garlic.
- Season with salt, pepper, and dried basil or fresh parsley.
- Add 2 cups of spinach, cover, and simmer for 2-3 minutes.
- Pour 1 cup of tomato sauce and 1/2 cup of heavy cream.
- Add the cooked rigatoni, and mix well.
- You can now add 1/2 of a cup of reserved cooking water.
- Serve with parmesan cheese on top, and garnish with fresh basil leaves.
If you are looking for more of my easy pasta recipes, take a look at Baked Feta Pasta with Cherry Tomatoes here, or my Italian Sausage Lasagna recipe here! You will love both!!
A final note!
- If you need gluten-free pasta, I like to buy this one.
- I usually make the tomato sauce myself. Otherwise, I use Rao’s tomato sauce.
- I use Caraway’s non-stick and non-toxic pan for my recipes, and I really like how easy it is to cook with and clean afterward.
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