Ingredients
8
8 servings
- •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
Instructions
- 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.
- 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.
- Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.
Nutritional Facts
Per 8 servings
- Calories: 778
- Carbohydrate: 57g
- Fat: 45g
- Fiber: 5g
- Protein: 38g
- Sugar: 10g
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