Ingredients
8
8 servings
- •1 (16 ounce) package rigatoni pasta
- •2 tablespoons olive oil
- •2 pounds boneless chicken, cubed
- •0.25 cup sliced fresh mushrooms, or more to taste
- •3 cloves garlic, chopped
- •1 (26 ounce) jar spaghetti sauce
- •1 pint half-and-half
- •1 teaspoon Italian seasoning, or to taste
- •1 (10 ounce) package fresh spinach, chopped
- •1 cup shredded mozzarella cheese
- •1 tablespoon shredded Parmesan cheese, or more to taste
- •8 leaves fresh basil, or to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender but firm to the bite, 8 to 10 minutes. Drain.
- While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add chicken and sauté until no longer pink in the center, about 10 minutes; transfer to a plate.
- Add mushrooms to the skillet and sauté until tender, 5 to 10 minutes. Add garlic; sauté until fragrant and golden, 1 to 2 minutes.
- Stir spaghetti sauce, half-and-half, and Italian seasoning into the skillet. Reduce the heat to medium and cook, stirring occasionally, until sauce thickens, 10 to 15 minutes.
- Return cooked chicken to the skillet, then add spinach. Cook until spinach is wilted, about 5 minutes.
- Add cooked pasta and mozzarella cheese to the chicken and sauce; stir until melted. Garnish with Parmesan cheese and fresh basil.
Nutritional Facts
Per 8 servings
- Calories: 592
- Carbohydrate: 59g
- Fat: 25g
- Fiber: 5g
- Protein: 35g
- Sugar: 10g
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