Description
Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese and serve.
Ingredients
- 1 (16 ounce) package rigatoni pasta
- 2 tablespoons olive oil
- 2 pounds boneless chicken, cubed
- ΒΌ 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 (Optional)
- 1 (10 ounce) package fresh spinach, chopped
- 1 cup shredded mozzarella cheese (Optional)
- 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 cooked through but firm to the bite
- about 8 to 10 minutes. Drain.
- Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center
- about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender
- 5 to 10 minutes. Add garlic; saute until fragrant and golden
- 1 to 2 minutes.
- Stir spaghetti sauce
- half-and-half
- and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens
- 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted
- about 5 minutes.
- Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 8