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Rigatoni Fiorentina Recipe

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This recipe for Rigatoni Fiorentina, by , is from Our Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dan Woody


3/4 pound of rigatoni
1 pound of boneless chicken breast, chopped into bite size pieces and seasoned with salt
1pint Marinara sauce
1/2 cup of cream
4 packed cups of baby spinach
1/2 cup white wine or sherry
1/2 minced onion
1/4-1/2 cup of flour in a brown paper bag
Greater Pecorino Romano to taste
Ton basil laves to taste

Toss the seasoned chicken pieces in the brown bag with the flour and shake well to coat all over. Then sauté the chicken pieces (couple of tablespoons of olive oil) in a very wide skillet or Dutch oven. Remove the chicken pieces after a minutes or so (it will cook in sauce). Add the onion and sauté another minute. Deglaze with the wine and cook out the wine. Add the spinach, Marinara sauce, and simmer for a few minutes. Add the chicken pieces and the cream. Simmer a few more minutes. Taste and adjust seasoning. Add the al dente cooks pasta to the sauce and toss. Garnish with greater cheese and torn basil.




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