Chicken Rigate

For this dish, I just used what I had to make a warm, comforting meal on a freezing cold night. 

Minced garlic 
1/2 jar marinara sauce
1/2 jar Alfredo sauce
4 chicken breasts cut in half
Olive oil
Salt and pepper
Rigate pasta cooked al dente
Shredded Parmesan cheese

Salt and pepper the chicken, and brown on the stove in olive oil and minced garlic.  Add the spinach and cook. Pour the sauces into a casserole baking dish. Add chicken and spinach, and top with shredded parmesan. Bake at  375 for twenty minutes or until chicken reaches an internal temperature of 165. Serve over Rigate pasta. 


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