Rigatoni di Spago

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1. SowTheTable October 9, 2021

   Find Recipe Here: [https://sowthetable.com/rigatoni-di-spago-with-tomato-spinach-and-mozzarella/](https://sowthetable.com/rigatoni-di-spago-with-tomato-spinach-and-mozzarella/)

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   **Ingredients**

   1 pound chicken breast
   2 tablespoons butter
   1 tablespoon olive oil
   Salt and pepper
   4 cloves garlic, minced
   1 shallot, finely chopped
   8 ounces spinach
   2 large tomatoes, cut into large chunks
   *or 1 ½ cup of cherry tomatoes
   1 ½ cup mozzarella balls
   1 pound rigatoni pasta
   2 tablespoons extra virgin olive oil
   A few leaves of fresh basil, chiffonaded

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   **Directions**

   1. Preheat the oven to 350°F.
   2. Season the chicken breast with salt and pepper to taste on both sides. Set aside.
   3. In an ovenproof skillet over medium-high heat, place 2 tablespoons of butter and 1 tablespoon of olive oil. When hot, carefully place in the chicken breast and cook until browned, about 3-5 minutes. Repeat with the other side.
   4. When adequately browned, place into the oven to finish cooking for 20-25 minutes, or until the internal temperature reaches 165°F. Set aside for at least 10 minutes before slicing into thin strips.
   5. In the meantime, while the chicken is cooking, bring a large pot of water to boil for the pasta. Heavily salt the water once it’s boiling.
   6. Cook pasta based on instructions–usually 8-10 minutes.
   7. In a large pan over medium-low heat, drizzle in a couple of tablespoons of olive oil. When hot, toss in the garlic and shallots and let it cook/infuse for a few minutes until fragrant and softened.
   8. Turn the heat up to medium and toss in the tomatoes. Let this cook down for 3-5 minutes and fold in the spinach. Let everything cook together for 2-3 minutes, or until the spinach has wilted. Turn off the heat and add in the chicken.
   9. In the same pan or in a large bowl, combine everything with the mozzarella, and toss until the cheese is evenly dispersed and stringy (‘spago’ means string in Italian). This may take a minute, but it’s worth the extra couple seconds!
   10. Feel free to add a little pasta water if you need to thin the sauce out. Garnish with the chiffonaded basil.
   11. Serve and enjoy!

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