creamy rigatoni florentine

Ingredients

• Servings: 8
• 1 (16 ounce) package rigatoni pasta
• 2 tablespoons olive oil
• 2 pounds boneless chicken, cubed
• 1/4 cup sliced fresh mushrooms, or more to taste
• 3 cloves garlic, chopped
• 1 (26 ounce) jar spaghetti sauce
• 1 pint half-and-half
• 1 teaspoon italian seasoning, or to taste (optional)
• 1 (10 ounce) package fresh spinach, chopped
• 1 cup shredded mozzarella cheese (optional)
• 1 tablespoon shredded parmesan cheese, or more to taste
• 8 leaves fresh basil, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• bring a large pot of lightly salted water to a boil. cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. drain.
• heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. transfer chicken to a plate. add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. add garlic; saute until fragrant and golden, 1 to 2 minutes.
• stir spaghetti sauce, half-and-half, and italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
• stir pasta into sauce and add mozzarella cheese; stir until cheese melts. garnish dish with parmesan cheese and fresh basil.