Rigatoni Florentine

1. 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. 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. 3

   Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.