Quick and Easy Rigatoni Fiorentina Recipe
This rigatoni fiorentina is quick, easy, cheesy, and made in one pan. Creamy blush sauce, tender chicken, melty cheese over pasta with spinach.
Servings: 8 servings
Calories: 362kcal
Equipment
- 1 large pot
- 1 large pan
- 1 strainer
- 1 tongs or spatula
Ingredients
- 1 lb cooked rigatoni
- 2 large chicken breasts cubed
- 15 oz tomato sauce
- 1 tablespoon tomato paste
- ¼ cup heavy cream
- ½ cup baby spinach
- 2 tablespoon butter
- 3 cloves garlic minced
- 1 large shallot minced
- ½ cup shredded mozzarella
Instructions
- Bring a pot of water to a boil and cook the rigatoni to al dente.
- Meanwhile, dice and sauté the chicken and dice then set aside, approximately 5-7 minutes.
- In the same pan on a low flame, add in the shallot, garlic, butter and sauté until fragrant, 2 minutes.
- To the garlic and shallot, add in the tomato paste and stir until combined. Add in the heavy cream, tomato sauce and let thicken.
- Add back in the chicken, and wilt the spinach.
- Pour in the cooked pasta and toss to coat.
- Last, top with shredded mozzarella and cover for 10-15m to let the cheese melt into the pasta.
Notes
Save a little bit of the pasta water to add to the sauce as it'll give the sauce a richer, thicker flavor. The starch from the pasta helps with thickening!
Nutrition
Calories: 362kcal | Carbohydrates: 47g | Protein: 22g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 407mg | Potassium: 553mg | Fiber: 3g | Sugar: 4g | Vitamin A: 684IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 2mg
