Recipes Rigatoni di Spago 1 year ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Passover desserts? Easy peasy – Los Angeles Times admin March 24, 2021 New Recipe: Toll House brings back Bite-Sized filled Baking Truffles in new flavors admin March 16, 2022 New Recipe: From Apple Pie Sugar Cookies to Peanut Butter Mousse: 10 Vegan Recipes that Went Viral Last Week! admin April 4, 2022 New Recipe: The 3 Tools Pro Baker Joy Cho Can’t Live Without admin March 26, 2022 New Recipe: Viral Video: Bizarre Combination Of Chole Bhature Ice Cream Has Appalled The Internet admin February 17, 2022 Spicy Cheesy Pasta with Calabrian Hot Honey September 29, 2021 About The Author More from this Author One Response 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/) ​ **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 ​ **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! Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.