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A pasta recipe with roasted garlic in a tangy, pink sauce.
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
Step 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.
Step 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.
Step 3
Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 778 | |
| % Daily Value * | |
| Total Fat45g | 58% |
| Saturated Fat21g | 103% |
| Cholesterol170mg | 57% |
| Sodium588mg | 26% |
| Total Carbohydrate57g | 21% |
| Dietary Fiber5g | 18% |
| Total Sugars10g | |
| Protein38g | |
| Vitamin C12mg | 62% |
| Calcium190mg | 15% |
| Iron4mg | 23% |
| Potassium879mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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