Grilled Chicken Rigatoni Florentine Recipes

CREAMY RIGATONI FLORENTINE

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.

RIGATONI FLORENTINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic to skillet; saute until golden. Add cream and spaghetti sauce to skillet; cook over medium heat for 10 to 15 minutes or until sauce thickens.
• Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.

GRILLED CHICKEN FLORENTINE

Steps:

• Brush olive oil over chicken breasts. Heat coals or gas grill for direct heat.
• Place chicken on grill rack; cover and grill over medium heat 4 minutes, turning once until there are grill marks on both sides of chicken.
• In large skillet, place partially cooked chicken. Add tomatoes, spinach and oregano leaves; cover and cook over low heat about 10 to 12 minutes, or until juice of chicken is no longer pink when center of thicket pieces are cut and spinach is wilted.
• Sprinkle with salt and pepper to taste. Place chicken breasts on serving platter; spoon tomato mixture with spinach over chicken. Sprinkle cheese over top (the carry-over heat will melt it nicely). Sprinkle fresh basil over top for garnish.