I came up with this recipe after looking at some Chicken Florentine recipes and watching Rachael Ray (her most popular recipe for 2009 was a Spinach and Artichoke Pasta). For the frozen spinach, I wrap it in a clean dish towel to squeeze it out.

Ingredients

6 serv.

olive oil↗2 tablespoons
onion↗1
chopped
minced garlic1 tablespoon
flour↗2 tablespoons
milk↗2 cups
water↗1 cup
chicken bouillon cube↗1
frozen spinach↗1 lb
thawed and drained
cream cheese↗4 ounces
sour cream↗4 ounces
monterey jack cheese↗1 cup
parmesan cheese↗1 cup
divided
cayenne pepper↗1 pinch
salt and pepper
to taste
rigatoni pasta↗16 ounces
cooked
cup breadcrumbs↗1

Step-by-step instructions

1
Saute onions and garlic in olive oil until just soft.
2
Sprinkle flour over mixture in pan and stir well.
3
Pour milk and water into the pan and mix until there are no more lumps.
4
Add bouillion cube, spinach, cream cheese, sour cream, salt, pepper, and cayenne pepper.
5
Stir well until the cheese is melted.
6
Add pasta to sauce and mix well.
7
Pour into a greased 9x13 baking dish.
8
Top with bread crumbs and the remaining parmesan cheese.
9
Bake at 350 for 30-45 minutes or until the crust is just golden brown.

Source: food.com

Original recipe ↗

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