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Recipe Detail

Creamy Rigatoni with Chicken and Spinach

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Number of Servings:

Ingredients:

  1. 2 tablespoons - flour
  2. 2 1/4 cups - low-fat milk
  3. 1 1/2 teaspoons - chili powder
  4. 1/2 teaspoons - salt
  5. 1/2 teaspoons - freshly ground black pepper
  6. 1 tablespoons - olive oil
  7. 2 cloves - garlic minced
  8. 1/2 pounds - skinless, boneless chicken breasts cut in 1-inch chunks
  9. 10 ounces - frozen spinach thawed & squeezed dry
  10. 1/2 cups - shredded cheddar cheese
  11. 3 tablespoons - grated parmesan cheese
  12. 10 ounces - rigatoni pasta

Directions:

Start heating a large pot of water to boiling for the pasta. 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 is slightly thickened, about 5-10 minutes. Remove from the heat.

In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Season chicken pieces with salt, pepper, and some Cajun or Chili seasoning. Add the chicken and cook, stirring frequently, until the chicken is lightly browned, about 3-5 minutes. Reduce heat to medium-low. 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 the boiling water until just tender. Drain well. Transfer the chicken mixture to a large bowl, add the rigatoni, and toss to combine. Spoon the pasta mixture onto 4 plates and serve.

Serve with sliced Italian bread.


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