How to Cook Tasty Butter Chicken and Spinach Rigatoni

Butter Chicken and Spinach Rigatoni. Add spinach, chicken bouillon cube, salt and freshly ground pepper and butter. While pasta is cooking, add the starchy pasta cooking water to spinach and garlic. Bring a large pot of lightly salted water to a boil.

Meanwhile, cook the rigatoni in boiling water until just tender. In a large pot of salted boiling water, cook rigatoni until al dente. How to prepare butter chicken with spinach. You can have Butter Chicken and Spinach Rigatoni using 10 ingredients and 15 steps. Here is how you cook it.

Ingredients of Butter Chicken and Spinach Rigatoni

1. You need 2 of Chicken breast or 3-4 chicken thighs.
2. It's 1 tbsp of Butter/buttery spread.
3. You need 1 of Chopped onion.
4. It's 1/2 tbsp of Chilli flakes.
5. Prepare 200 grams of Rigatoni.
6. Prepare 1 bunch of Young spinach washed and drained.
7. You need 100 grams of Grated Cheddar + a little extra for sprinkling on top.
8. You need 1/2 cup of Crème fraîche.
9. You need 1 of Pepper.
10. You need 1 of Parmesan.

Wash and sort the spinach and drain well. Peel the garlic and chop very finely. Put the chicken breasts into a large bowl and pour the yogurt sauce over them. Meanwhile, in a large skillet, melt the butter over medium.

Butter Chicken and Spinach Rigatoni step by step

1. Melt butter in a saute pan, add chicken and cook through.
2. Preheat oven to 200°F.
3. Cook rigatoni to required texture.
4. Add chopped onion to pan and brown.
5. Drain any excess fat.
6. Add chilli flakes and some pepper.
7. Add torn spinach, replace lid and cook for approximately 6 minutes or until spinach is wilted.
8. Drain excess.
9. Add cooked and drained pasta to the pan and stir together.
10. Add grated cheese a handful at a time, stirring and melting between additions.
11. Add crème fraîche and stir through thoroughly.
12. Add pepper to taste.
13. Transfer to oven proof dish, sprinkle extra grated cheese over top.
14. Bake for 5-10 minutes until crispy on top.
15. Serve with pepper and parmesan to taste.

For this recipe you'll need rigatoni pasta (or any other type of tubular pasta), portobello mushrooms, spinach, garlic, cream cheese and grated Pecorino Romano cheese. Remove the chicken to a plate and set aside. Pour the thawed spinach on top of the draining pasta and stir to allow it to drain simultaneously. Heat a large sauce pan over medium-high heat. Fabulous, but I did make it a little differently.