Steps to Prepare Fish Florentine Mocambo

Creamy Rigatoni Florentine

I think any recipe that calls for shallots is 'fancy' to me, and the stuffing for creamy stuffed fish florentine is a simple one;

Recipe Summary Creamy Rigatoni Florentine

Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese and serve.

Ingredients | Fish Florentine Mocambo

1 (16 ounce) package rigatoni pasta

2 tablespoons olive oil

2 pounds boneless chicken, cubed

¼ cup sliced fresh mushrooms, or more to taste

3 cloves garlic, chopped

1 (26 ounce) jar spaghetti sauce

1 pint half-and-half

1 teaspoon Italian seasoning, or to taste (Optional)

1 (10 ounce) package fresh spinach, chopped

1 cup shredded mozzarella cheese (Optional)

1 tablespoon shredded Parmesan cheese, or more to taste

8 leaves fresh basil, or to taste

Directions

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.

Info | Fish Florentine Mocambo

prep: 15 mins cook: 40 mins total: 55 mins Servings: 8 Yield: 8 servings

TAG : Creamy Rigatoni Florentine

Main Dish Recipes, Pasta, Chicken,