Rigatoni all'Arrabbiata with Chicken

Tender chicken breast strips and al dente rigatoni tossed in a zesty spicy tomato-garlic sauce with wilted spinach and parmesan cheese.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.09/serving

Dietary

• High-Protein
• Nut-Free
• Egg-Free
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat

Tags

• quick
• comfort food
• savory
• spicy
• sauté

Ingredients

• 2 pound chicken breast (boneless, skinless, cut into bite-sized strips)
• 1 pound rigatoni pasta
• 2 tablespoon olive oil (extra virgin)
• 4 clove garlic (minced)
• 1 jar marinara sauce
• 1 teaspoon red pepper flakes (crushed)
• 5 ounce baby spinach (fresh)
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 0.5 cup parmesan cheese (grated)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add rigatoni pasta and cook for 11 minutes until al dente, reserving 1/2 cup of pasta cooking water before draining.
2. While pasta cooks, heat olive oil in a large deep skillet over medium-high heat. Season chicken strips with salt and black pepper, then add to skillet and cook for 6 to 7 minutes until golden and internal temperature reaches 165°F.
3. Add minced garlic and crushed red pepper flakes to the skillet with the chicken, cooking for 1 minute until fragrant.
4. Pour in the marinara sauce and bring to a simmer. Stir in the fresh baby spinach, cooking for 1 to 2 minutes until wilted.
5. Add the drained rigatoni to the skillet, tossing with the sauce and adding a splash of reserved pasta water if needed to coat. Divide into bowls and top each serving with grated parmesan cheese.

Notes

Using pre-washed baby spinach and a quality jarred marinara keeps this hearty pasta dinner quick and effortless on a busy evening.

Nutrition (per serving)

• Calories: 615
• Protein: 52.7 g
• Carbohydrates: 68.2 g
• Fat: 14.5 g
• Fiber: 7.3 g
• Sodium: 1194 mg
• Saturated Fat: 3.3 g
• Sugar: 8.4 g
• Cholesterol: 117 mg