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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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:
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 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.
3. Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.
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