rigatoni florentine

Ingredients

• Servings: 8
• 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

Recipe

• 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.