Submitted by: Pam Anderson
Rated: 4 out of 5 by 5 members
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 4 servings
"A healthy and light cream sauce served over rigatoni, juicy chicken, spinach, basil and garlic."
1 tablespoon salt
1 (16 ounce) package rigatoni pasta
1 (14 ounce) bag fresh spinach, cleaned
2 tablespoons olive oil
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes 1/2 teaspoon baking soda
1/8 teaspoon red pepper flakes
2 cups boneless chicken, cooked and cubed
1 cup fresh basil leaves, torn in half
1/2 cup Alta Dena half-and-half
1 cup grated Parmesan cheese
1. Bring 2 quarts of water and salt to boil in a large soup kettle. Add pasta; cook, stirring frequently until almost cooked, about 9 to 10 minutes. Stir in spinach; cook until spinach wilts and pasta is tender, about 3 minutes.
2. Meanwhile, heat oil and garlic in a large deep skillet until garlic starts to sizzle and turn golden. Add tomatoes, baking soda, red pepper and chicken; simmer to blend flavors, about 5 minutes. Add basil and half-and-half; simmer to reduce slightly, about 5 minutes.
3. Drain pasta and return to pot. Add sauce and cheese; toss to coat and then serve.
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