CREAMY RIGATONI FLORENTINE
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.
Provided by Colleen
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 591.7 calories, Carbohydrate 58.6 g, Cholesterol 90.8 mg, Fat 24.7 g, Fiber 5.2 g, Protein 34.5 g, SaturatedFat 9.9 g, Sodium 577.9 mg, Sugar 10.4 g
CHEESY CHICKEN RIGATONI
Cheesy Chicken Rigatoni - CRAZY good! The whole family cleaned their plates and went back for seconds! Such an easy weeknight casserole recipe! Can make ahead and refrigerate or freeze for later too! Chicken, rigatoni, cheese soup, evaporated milk, heavy cream, garlic mozzarella, and cream of chicken soup. SO good! I wanted to faceplant into the casserole dish!! LOL! #chicken #casserole #cheese #pasta
Provided by Plain Chicken
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
- Cook pasta according to package directions. Drain.
- In a large saucepan, combine cheese soup, evaporated milk, heavy cream and garlic. Cook over medium-high heat until sauce comes to a boil. Reduce heat and simmer 5 to 7 minutes, until sauce thickens. Remove from heat. Stir in mozzarella cheese, parmesan cheese and pepper.
- In a large bowl combine cooked pasta, cooked chicken, cream of chicken soup and cheese sauce.
- Spoon pasta into prepared dish. Sprinkle casserole with remaining 1 cup of mozzarella cheese and 1/4 cup parmesan cheese.
- Bake uncovered for 45 minutes, until bubbly and cheese is golden brown.
CREAMY ZUCCHINI AND SPINACH RIGATONI
Creamy -check; Pasta -check; vegetables -check. This recipe has everything it needs to be a new family favorite.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees F.
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 min. or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add Neufchatel; cook and stir 2 to 3 min. or until melted.
- Drain pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2 quart casserole sprayed with cooking spray; top with remaining mozzarella.
- Bake 10 min. or until mozzarella is melted.
Nutrition Facts : Calories 418.6 calories, Carbohydrate 34.9 g, Cholesterol 58.3 mg, Fat 19.5 g, Fiber 3.2 g, Protein 26.1 g, SaturatedFat 12 g, Sodium 756.4 mg, Sugar 1.5 g
CREAMY SPINACH & RIGATONI BAKE
Macaroni and cheese is one of the ultimate comfort foods. My recipe gives it an Italian twist. -Tammy Rex, New Tripoli, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings; wipe skillet clean., In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in cheese blend until melted., Stir in artichokes, spinach and pancetta. Drain rigatoni; add to cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Bake, uncovered, until golden brown and bubbly, 20-25 minutes.
Nutrition Facts : Calories 643 calories, Fat 35g fat (20g saturated fat), Cholesterol 99mg cholesterol, Sodium 1438mg sodium, Carbohydrate 53g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein.
CREAMY SPINACH GARLIC PARMESAN CHICKEN
Creamy spinach garlic Parmesan chicken is a delicious, fast and easy dinner recipe. Perfect served over pasta or with a simple side salad.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Place boneless, skinless chicken breasts between two sheet of parchment paper and thin out with a meat mallet or a rolling pin. Season the chicken generously with salt and pepper.
- Brown chicken in a large pan or skillet for 5-6 minutes per side. Remove from the pan and set aside.
- Add the onions and garlic to the pan and cook until soft and translucent.
- Add the spinach and cook until wilted.
- Pour in the cream, sour cream and lemon juice. Season to taste. Allow the sauce to simmer for 5-7 minutes until thickened then add the Parmesan and chicken back to the sauce.
- Reduce the heat and allow to simmer for 5 minutes or until the chicken is fully cooked.
- Serve with pasta or rice.
Nutrition Facts : Calories 284 kcal, Carbohydrate 5 g, Protein 30 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 115 mg, Sodium 345 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CREAMY CHICKEN AND RIGATONI
Grab a skillet and whip up a 30-minute Italian chicken and pasta dish with a spicy sauce and cheese. In three easy steps, you'll be feasting on a simple and comforting meal sure to please the whole family.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in Dutch oven over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.
- Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened.
- Cook and drain rigatoni as directed on package. Stir rigatoni and vegetables into chicken mixture; cook until hot. Serve with cheese.
Nutrition Facts : Calories 495, Carbohydrate 54 g, Cholesterol 95 mg, Fiber 4 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 370 mg
CHICKEN AND MUSHROOMS WITH RIGATONI
If you don't have cooked chicken on hand, try Rachael's Poached Chickens Recipe.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the EVOO in a deep skillet over medium-high heat, add the butter and melt into the oil. Add the mushrooms and brown well. Add the garlic, shallots, herbs and some salt and pepper, and cook for 2 to 3 minutes more. Then add the tomato paste, stir 1 minute more. Add the marsala, stir. Add the passata, stock and cream, and combine. Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal.
- Bring a pot of water to boil for the pasta, salt the water and cook the rigatoni to al dente. Reserve a cup starchy water, then drain. Toss the pasta with the sauce and add the starchy water as needed if the mixture seems dry or tight. Serve topped with Parmigiano-Reggiano.
CREAMED SPINACH CHICKEN
This is the weeknight dinner of your dreams from Delish.com.
Categories dinner Creamed Spinach Chicken easy dinner recipes baby spinach creamy chicken weeknight dinners chicken
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, heat 1 tablespoon oil. Season chicken with paprika, salt, and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate.
- Heat remaining tablespoon oil. Add onion and cook until soft, 5 minutes, then add garlic and cook 1 minute more. Add spinach, in batches, until wilted.
- Pour over heavy cream and chicken broth and simmer 3 minutes. Add mozzarella and Parmesan and stir until melted, then return chicken to skillet and simmer 5 minutes.
- Serve creamed spinach spooned over chicken with bread, if using.
CREAMY SPINACH CHICKEN DINNER
Cleanup is a breeze with this all-in-one supper. To make things even easier, tear the spinach with your hands instead of cutting it. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven over medium heat, cook and stir chicken and onion in oil for 5 minutes or until chicken is no longer pink. , Stir in soup and cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the spinach, cheese and pepper; cook for 1-2 minutes or until spinach is wilted and cheese is melted. , Drain pasta; add to chicken mixture and toss to coat.
Nutrition Facts : Calories 675 calories, Fat 41g fat (22g saturated fat), Cholesterol 180mg cholesterol, Sodium 945mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 4g fiber), Protein 44g protein.
EASY CREAMED SPINACH
Our take on the classic creamed spinach side dish uses fresh spinach and cream cheese as a thickener. It's a crowd pleasing recipe that's popular with both young and old.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
- In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
- Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.
Nutrition Facts : Calories 225 g, Fat 17 g, Fiber 4 g, Protein 9 g
CREAMY ZUCCHINI & SPINACH RIGATONI
Creamy - check; Pasta - check; vegetables - check. This recipe has everything it needs to be a new family favorite.
Provided by Kraft Natural Cheese
Categories Cheese
Time 45m
Yield 6 1-1/3-cup servings, 6 serving(s)
Number Of Ingredients 14
Steps:
- HEAT oven to 375ºF.
- COOK pasta in large saucepan as directed on package, omitting salt.
- MEANWHILE, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 minute or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 minute Stir in broth; cook and stir 2 to 3 minute or until thickened. Add Neufchatel; cook and stir 2 to 3 minute or until melted.
- DRAIN pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
- BAKE 10 minute or until mozzarella is melted.
- Preparing Perfect Pasta: Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.
- Serving Suggestion: Serve with fresh fruit and a side salad to round out the meal.
- Nutrition Information Per Serving: 330 calories, 13g total fat, 8g saturated fat, 40mg cholesterol, 450mg sodium, 35g carbohydrate, 3g dietary fiber, 3g sugars, 18g protein, 45%DV vitamin A, 15%DV vitamin C, 35%DV calcium, 15%DV iron.
CREAMY RIGATONI WITH ROASTED PEPPER AND GRILLED CHICKEN
Steps:
- Bring a large pot of heavily salted water to a rapid boil. Add the rigatoni and boil for 8 minutes. Drain and set aside.
- Heat a large cast-iron skillet to medium-high heat. Dry roast the peppers for 7 minutes, until charred. Remove the peppers from the pan and chop into large dice.
- In the same skillet, cook the bacon until crispy. Add the olive oil and then the onions and diced peppers; cook for 2 minutes. Add the tomatoes and cream and simmer until reduced by half. Add the chicken, Parmesan, 1 1/2 tablespoons salt and 2 teaspoons black pepper; cook until the chicken is heated through. Stir the rigatoni into the sauce. Serve hot.
CHICKEN WITH BLUSH SAUCE PASTA
This Chicken with Blush Sauce Pasta is one of the first 30 minute recipes I shared here. It's a tasty, creamy and cheesy pasta dinner that not only is ready in 30 minutes, but it's a crowd pleaser. Loaded with chicken and bacon, a delicious cheesy blush sauce, this pasta recipe is indulgent and delicious.
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Cook Pasta: Cook the pasta in a large salted pot of boiling water according to package instructions, until al-dente. Reserve ½ cup of pasta water. Drain, rinse with cold water and set aside.
- Make the sauce: In a large skillet, add the bacon and cook it until it starts rendering some fat. Add the chicken, onion, garlic and cook until chicken is no longer pink and is cooked through. Add diced tomatoes, pasta water, basil, hot sauce, and cook for 10 minutes. Add sour cream and stir. Taste for seasoning and adjust with salt and pepper as needed.
- Finish the dish: Stir in the pasta, add the mozzarella cheese and toss it all together to make sure all pasta is covered in the cheese and sauce.
- Garnish with Parmesan and serve: Garnish with fresh Parmesan cheese and serve warm.
Nutrition Facts : Calories 576 kcal, Carbohydrate 52 g, Protein 28 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 81 mg, Sodium 868 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving, TransFat 1 g
CREAMY ZUCCHINI & SPINACH RIGATONI
Get 'em to say Yes! to zucchini and spinach with this creamy spinach-rigatoni pasta dish. Creamy Zucchini & Spinach Rigatoni is great for weeknights.
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 40m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 12
Steps:
- Heat oven to 375ºF.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook 2 to 3 min. or until thickened, stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted.
- Drain pasta. Add to zucchini mixture along with the spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
- Bake 10 min. or until mozzarella is melted.
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 460 mg, Carbohydrate 35 g, Fiber 3 g, Sugar 3 g, Protein 19 g
CREAMY SPINACH AND RED PEPPER CHICKEN
Steps:
- Heat a large cast iron over medium-high heat. Add in 2 tablespoons of butter and 2 tablespoons of olive oil. Add in the garlic, onion, and roasted peppers. Cook, stirring for 2-3 minutes, then add in the spinach and 3 of the diced tomatoes. Season with salt and pepper. Cook until the spinach has wilted slightly. Stir in the cream and allow it to thicken/reduce slightly, about 3 minutes. Reduce the heat to medium and stir in the Parmesan and cream cheese. Taste and adjust seasoning (be sure to adequately season.) Remove the pan from the heat and set aside. With a slotted spoon, remove about 1 cup of the mixture to a bowl and allow it to cool slightly. With a sharp knife, make a pocket in each chicken breast. Sprinkle the inside with a little salt and pepper. Stuff each pocket with 1/4 of the cooled mix. Seal the chicken breasts with 3 toothpicks to keep the mixture from falling out while cooking. Season the outside of the chicken with salt and pepper. Preheat the oven to 400 degrees.Heat another cast iron (or ovenproof) skillet over medium-high heat. Add in the remaining butter and olive oil and place the breasts smooth side down in the skillet. cook for 4 minutes, then turn. Place the skillet in the oven for 8 to 10 minutes, or until the chicken is cooked through and the filling is hot. Reheat the creamy spinach/red pepper mixture. Using a slotted spoon, transfer some of the creamed spinach to a plate. Remove the toothpicks from the chicken and place it on top of the spinach. Spoon some of the chicken pan sauces over the chicken. Top with diced tomatoes, basil, and Parmesan shavings. Repeat with the rest.
RIGATONI PASTA WITH CHICKEN AND SUN-DRIED TOMATOES
Craving some chicken pasta with an Italian twist? Make this Creamy Rigatoni Pasta with Chicken and Capers in a rich and velvety Mozzarella cheese sauce with Sun-Dried Tomatoes and Garlic! The delicious pasta sauce recipe uses simple ingredients, such as garlic, sun-dried tomatoes, capers, dried basil, red pepper flakes, cream (or half and half), and Mozzarella cheese.
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sautéing as described below:
- In a large pan, on high heat, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 30 seconds until garlic is fragrant. Add thinly sliced chicken breast, sprinkle with salt and paprika, and cook on high heat for 1 minute on each side. Remove from heat.
- In the mean time, cook rigatoni pasta al dente. Reserve some cooked pasta water. Optionally, you can drain and rinse the rigatoni with cold water (to stop cooking).
- While the rigatoni is cooking, make the pasta cream sauce. Add half and half to the skillet with the chicken. Add 1 tablespoon of basil, at least 1/4 teaspoon of red pepper flakes. Bring to a gentle boil. Add Mozzarella cheese. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms.
- Add capers. Stir to combine. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon.
- Add cooked rigatoni to the skillet with the cream sauce, and stir to combine.
- Add about 1/2 cup reserved cooked pasta water because the cream sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season this creamy chicken rigatoni pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
- Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.
Nutrition Facts : Calories 641 kcal, Carbohydrate 62 g, Protein 43 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 117 mg, Sodium 864 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
CREAMY SPINACH AND CHICKEN RIGATONI
I am a nutrition fanatic, but I live in New Orleans and like a lot of flavor. This low-fat italian dish has "all dat" and more. The flour-based "cream" sauce provides richness while remaining heart healthy!
Provided by Lauren Wagner
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the flour in a large saucepan over medium heat, and gradually whisk in the milk.
- Bring to a boil and whisk in the chili powder, salt, and pepper.
- Cook, whisking constantly, until the mixture slightly thickens, about 5 minutes.
- Remove from heat.
- In a large nonstick skillet, heat the oil until hot but not smoking over medium heat.
- Add the garlic and cook, stirring frequently, for about 1 minute.
- Add the chicken and cook until slightly browned, about 3 minutes.
- Add the spinach, stirring to coat.
- Stir in the milk mixture, cheddar, and parmesan and cook until the cheddar has melted and the chicken is cooked through, about 2 minutes longer.
- Meanwhile, cook the rigatoni in boiling water until just tender.
- Drain well.
- Transfer chicken mixture to a large bowl, add the rigatoni, and toss to combine.
- Spoon the pasta mixture onto plates and serve.
More about "creamy spinach and chicken rigatoni food"
RIGATONI WITH CHICKEN IN A CREAMY TOMATO SAUCE BY …
From thefeedfeed.com
4/5 (101)Servings 4
- Heat oil in large pan on medium heat. Season chicken with salt, pepper, smoked paprika. Add chicken and sear both sides till golden brown. Remove, set aside and slice.
- Add butter to the pan, once melted add onion and garlic, cook till soft. Add wine and let reduce 2 minuets. Add tomato paste, pasta water, paprika and crushed red pepper. Stir and cook 3-4 min. Stir in cream and spinach. Bring to simmer, add chicken and Parmesan. Stir in cooked pasta
CREAMY RIGATONI WITH CHICKEN AND MUSHROOMS RECIPE - CHOWHOUND
From chowhound.com
4.5/5 (4)Category Weeknight DinnerCuisine Italian, Comfort FoodTotal Time 1 hr 10 mins
- Place the chicken in a large oven-safe frying pan, rub both sides with 1 tablespoon of the olive oil, and season generously on both sides with salt and pepper.
- Place the pan in the oven and roast until the chicken is cooked through and golden brown bits have formed on the bottom of the pan, about 35 minutes.
CREAMY CHICKEN, SPINACH & TOMATO RIGATONI BAKE - …
From sobeys.com
4/5 (1)Total Time 45 minsServings 6Calories 510 per serving
- Preheat oven to 350°F (180°C). In a skillet set over medium heat, add the oil and the chicken breasts and cook about 8 min. per side, or until they reach an internal temperature of 165°F (74°C). Remove from skillet to a plate; once cool enough to handle, cut into bite-size pieces.
- In large bowl, mix together chicken, pasta, soup, spinach and red pepper. Pour mixture into 9 x 13-in. (23 x 32-cm.) baking dish. Sprinkle with cheese.
DELICIOUS SPINACH & CHICKEN PASTA BAKE - MY LIFE WELL LOVED
From mylifewellloved.com
5/5 (2)Estimated Reading Time 3 mins
- Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
CREAMY SPINACH RIGATONI - RECIPES FOOD AND COOKING
From recipesfoodandcooking.com
Servings 4Total Time 1 hrEstimated Reading Time 2 mins
BEST CHICKEN, SPINACH, AND ARTICHOKE RIGATONI RECIPE - HOW ...
From delish.com
5/5 (2)Category Easy Chicken, Dinner
CREAMY CHICKEN, SPINACH & TOMATO RIGATONI BAKE - …
From safeway.ca
CREAMY & SPICY CHICKEN RIGATONI - COOKING CLASSY
From cookingclassy.com
Cuisine ItalianTotal Time 1 hr 5 minsCategory Main CourseCalories 579 per serving
- Heat olive oil in a medium saucepan over medium-high heat. Once oil is hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing.
- Add in crushed tomatoes, fresh basil, fresh rosemary, fresh thyme, red pepper flakes, sugar and season with salt and pepper to taste. Bring mixture just to a bubble then reduce heat and simmer 45 minutes - 1 hour, stirring occasionally, until thickened slightly.
- Cook pasta to al dente according to directions listed on package. Meanwhile, in a separate medium saucepan, melt butter over medium heat. Add flour and cook, whisking constantly 1 minute.
- While whisking, slowly pour in half and half. Bring mixture just to a boil, stirring constantly (mixture should be thick). Remove from heat and stir in parmesan cheese and season with salt and pepper to taste.
CREAMY SAUSAGE RIGATONI - LET'S DISH RECIPES
From letsdishrecipes.com
4.5/5 (187)Total Time 35 minsCategory Main DishesCalories 505 per serving
- Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add the sausage. Cook, breaking into small pieces, until no longer pink. Drain grease if desired.
- Add garlic, fennel seed, red pepper and tomato paste and cook a few minutes more. Stir in the broth and simmer until liquid is reduced by half.
- Add the cream and bring to a simmer. Gradually add pasta water until sauce reaches desired consistency. Season with salt and pepper, to taste.
CREAMY TOMATO RIGATONI RECIPE - MARY-FRANCES HECK | FOOD ...
From foodandwine.com
5/5 (3)Category Pasta + Noodles
- Melt butter in a large Dutch oven over medium. Add onion; cook, stirring occasionally, until tender and golden brown, about 5 minutes. Add tomatoes and their juices; bring to a boil over medium. Reduce heat to medium-low; simmer, stirring occasionally, until flavors meld and sauce thickens, about 30 minutes.
- Meanwhile, cook pasta in salted water according to package directions for al dente. Drain pasta, reserving 1/2 cup pasta cooking liquid.
- Stir cream, salt, black pepper, and crushed red pepper into tomato sauce. Add cooked pasta, and toss to coat. Add reserved pasta cooking liquid, 1/4 cup at a time, until desired consistency is reached.
ONE-PAN CREAMY CHICKEN AND SPINACH - THE GIRL WHO ATE ...
From the-girl-who-ate-everything.com
4.6/5 (85)Calories 621 per servingCategory Main Course
- In a large saucepan, heat the olive oil over medium heat. Season chicken breasts well with salt and pepper. Cook chicken for 3-5 minutes per side or until chicken is no longer pink inside. Remove from the skillet and place on a plate.
- Add the cream, chicken broth, sun-dried tomatoes, and cream cheese. Simmer over medium heat for a couple of minutes, whisking until creamy.
- Stir in the Parmesan and spinach and simmer until spinach has wilted. The longer you cook the sauce the thicker it will be. Season with salt and pepper to taste. Return chicken to the pan in the sauce until warmed then serve. Garnish with fresh chopped basil if desired. Serve plain, over pasta, or over cauliflower rice for a low-carb version.
ONE POT RIGATONI ALFREDO WITH CHICKEN AND KALE - NICKY'S ...
From kitchensanctuary.com
5/5 (8)Calories 684 per servingCategory Dinner
- Heat the oil in a large frying pan (skillet) on a medium heat. Add the chicken, along with a pinch of salt and pepper. Cook for approx 6-7 minutes, turning regularly until browned and just cooked through.
- Add the chopped onions to the pan and fry gently for a couple of minutes until the onions start to go translucent. Add in the garlic, stir and cook for 30 seconds. Then add in the pasta, stock and milk. Bring to a simmer, stir, then cover with a lid or foil. Turn down the heat and cook gently for 10 minutes.
- Remove the foil and stir in the cream and all but 2 tbsp of Parmesan. Add the kale, cover again and cook for a further 2-3 minutes until the kale has wilted.
EASIEST CREAMY SPINACH CHICKEN CASSEROLE RECIPE
From alyonascooking.com
4.3/5 (167)Total Time 25 minsCategory Main Course, Main DishCalories 271 per serving
- Pack the fresh spinach onto the bottom of the baking dish and top with uncooked chicken breasts.
- Spread the creamy sauce mixture evenly over the top and sprinkle 1 cup of grated cheese over the top.
- Bake in the preheated oven for 18-20 minutes or until spinach shrinks and chicken breasts cook thoroughly.
CREAMY CHICKEN SPINACH PASTA - SALT & LAVENDER
From saltandlavender.com
5/5 (44)Total Time 30 minsCategory Main CourseCalories 683 per serving
- Boil a large, salted pot of water for the pasta. Cook it al dente according to package instructions.
- Add the butter and oil to a skillet over medium-high heat. Once the pan's hot, add the chicken and cook it until it's no longer pink on the outside. Take the chicken out of the pan and set it aside.
- Take the pan off the heat and add the garlic, chicken broth, lemon juice, Dijon mustard, and Italian seasoning. Return the pan to the heat and let it bubble for a minute or so. Scrape up any brown bits from the bottom of the pan.
CREAMY GARLIC CHICKEN WITH SPINACH (HEALTHY RECIPE!) - THE ...
From theendlessmeal.com
4.9/5 (7)Total Time 30 minsCategory DinnerCalories 236 per serving
- Heat the 1 tablespoon of the oil in a large frying pan over medium-high heat. Sear the seasoned chicken breasts until lightly browned, about 3 minutes per side. Remove the chicken from the pan.
- Lower the heat to medium and add the remaining tablespoon of oil to the pan. Set aside 2 garlic cloves then add all the remaining garlic cloves (whole) to the pan. Cook them for about 3 minutes, or until they start to look golden. Mince the 2 garlic cloves you set aside, add them to the pan, and let them cook for 1 minute. Add the chicken stock to the pan and simmer the garlic for 5 mintues.
CREAMY RIGATONI PASTA WITH PORTOBELLO MUSHROOMS AND SPINACH
From carriesexperimentalkitchen.com
Reviews 10Servings 6Cuisine ItalianCategory Main Entree
- While the pasta is cooking, heat the oil in a large saute pan and add the mushrooms and garlic.
- Saute until the mushrooms start to soften; then add the spinach, cream cheese, pasta water, Pecorino Romano cheese.
CHICKEN 'N' SPINACH PASTA BAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (20)Total Time 1 hr 15 minsServings 4-6
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From today.com
4/5 (227)Total Time 20 minsCategory Entrées
- 3. Add pasta. Cook a few minutes less than package directions. Reserve 2½ cups pasta water. Drain.
- 4. Combine oil and garlic in a large ovenproof skillet over medium heat. Sauté 1 minute. Add crushed red pepper. Add spinach and artichokes. Sauté a couple of minutes, season with basil, salt and pepper. Stir in 3/4 cup pasta water. Stir in cream cheese until it melts.
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From realfood.tesco.com
5/5 (114)Category DinnerCuisine GlobalTotal Time 40 mins
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From charlottefashionplate.com
Estimated Reading Time 4 mins
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From eatwell101.com
4.8/5 (10)Calories 564 per servingServings 3
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5/5 (8)Calories 540 per servingServings 6
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From recipes.sparkpeople.com
4/5 (1)Calories 371 per servingServings 6
CALORIES IN CREAMY RIGATONI WITH CHICKEN AND SPINACH ...
From recipes.sparkpeople.com
Calories 370.8Saturated Fat 4.1 gPolyunsaturated Fat 1.1 gTotal Fat 9.8 g
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