Cooking Instructions
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Step 1
Bring a large pot of
Water (6 cups)
, add salt and bring to a boil. Add the
Rigatoni (1 lb)
and cook until al dente according to the package instructions about 10-12 minutes.
Step 2
Meanwhile, season
Chicken (2 lb)
with
Salt (1/2 tsp)
and
Ground Black Pepper (1/8 tsp)
.
Step 3
Heat the
Unsalted Butter (2 Tbsp)
in a large pan. Once melted, cook the chicken over medium-high heat for about 4-5 minutes.
Step 4
Reduce the heat to medium heat. Then add
Garlic (2 cloves)
,
Sun-Dried Tomatoes in Olive Oil (2 cups)
,
Italian Seasoning (1 Tbsp)
,
Ground Nutmeg (1 pinch)
, and
Crushed Red Pepper Flakes (1/2 Tbsp)
. Add the
Heavy Cream (3 cups)
and let it come to a simmer for 1-2 minutes.
Step 5
Drain the pasta and add the cooked pasta to the pan along with the
Fresh Baby Spinach (3 cups)
and let the spinach wilt for about 2-3 minutes.
Step 6
Remove from heat and add
Grated Parmesan Cheese (1/2 cup)
and more salt and pepper if needed.
Step 7
Serve with
Fresh Parsley (1 Tbsp)
if desired.
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