Chicken Rigatoni Florentine

For lunch today we had homemade Chicken Caesar Salad with a homemade Caesar Vinaigrette.  I had a little bit leftover and figured, hey...that would go great with my Chicken Rigatoni Florentine!

After a very busy weekend and today being so scorching hot this is the perfect meal.  Not too much cooking or time in the kitchen.  Even though I love being in the kitchen, when it is hot and muggy like today I really don't want to spend too much time in there.

Chicken Rigatoni Florentine - Serves 6
1 tsp Salt
1 Package Rigatoni Pasta
1 Package Frozen Spinach
2 TBS Olive Oil
3 Cloves Garlic, minced
1 - 28 oz Can Crushed Tomatoes
1/2 tsp Baking Soda
1/8 tsp Red Pepper Flakes
2 TBS Dried Basil Leaves
1 TBS Dried Oregano
3 Green Onions, chopped
1/2 Cup Evaporate Milk
2 Boneless Skinless Chicken Breasts, cooked and diced
1 Cup Parmesan Cheese, grated

1. Prepare pasta according to package after about 9 minutes stir in frozen spinach and cook until pasta is tender
2. Meanwhile in a large non-stick skillet heat oil and garlic over medium heat until garlic begins to sizzle and brown
3. Stir in tomatoes, baking soda, seasonings, and chicken simmer for about 5 minutes to blend flavors
4. Add evaporated milk along with the green onions and simmer to reduce, about 10 minutes
5. Drain pasta, then add sauce and cheese tossing well to coat 

This is a great dish that is easy and flavorful.  Serve with a fresh side salad to round out the meal.  Yum!

Nutrition Facts

Serving Size 248 g

Amount Per Serving

Calories 445 Calories from Fat 145

% Daily Value*

Total Fat 16.1g 25%

Saturated Fat 5.7g 28%

Cholesterol 109mg 36%

Sodium 964mg 40%

Total Carbohydrates 44.0g 15%

Dietary Fiber 2.2g 9%

Sugars 4.4g

Protein 30.8g

Vitamin A 102% • Vitamin C 29% Calcium 32% • Iron 29%

Nutrition Grade B+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very high in vitamin A