Ingredients and Weight:
- Rigatoni pasta: 1 pound (450g)
- Boneless, skinless chicken breasts: 2 pounds (900g)
- Fresh spinach: 1 pound (450g)
- Heavy cream: 1 cup (240ml)
- Parmesan cheese, grated: 1/2 cup (60g)
- Chicken broth: 1 cup (240ml)
- Olive oil: 1/4 cup (60ml)
- Garlic, minced: 2 cloves
- Salt and black pepper: to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat and sear chicken until golden brown on both sides.
- Transfer chicken to a baking dish and bake for 20-25 minutes, or until cooked through.
- While chicken is baking, cook rigatoni pasta according to package directions.
- In a large saucepan, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add spinach and sauté until wilted.
- Stir in heavy cream and chicken broth. Bring to a simmer and cook until sauce thickens.
- Season with salt and pepper to taste.
- Remove chicken from oven and shred.
- Add shredded chicken and cooked rigatoni to the sauce. Stir until well combined.
- Sprinkle with Parmesan cheese and serve.
Nutritional Information:
- Calories: 550 per serving
- Fat: 25g
- Carbohydrates: 60g
- Protein: 30g
Dish Characteristics:
- Creamy and flavorful
- Comforting and satisfying
- Perfect for a family dinner or casual gathering
User Comments:
- "This recipe is incredibly delicious! The creamy Florentine sauce is the perfect complement to the tender chicken and rigatoni."
- "The dish is surprisingly easy to make, and it's become a regular favorite in my household."
- "The Parmesan cheese adds a touch of richness and depth to the flavor profile."
Special Precautions and Tips:
- If you don't have heavy cream, you can substitute milk and thicken it with a cornstarch slurry.
- To make the dish vegetarian, replace chicken with grilled or roasted tofu.
- Serve with a side of crusty bread to soak up the delicious sauce.
