I Eats My Spinach

Shane is a finicky salad eater. We both dislike iceberg lettuce, but he's not even a fan of some of the more substantial lettuces, like romaine, butter or leaf. However, he does like spinach salads, so....I buy big containers of baby spinach at Sam's Club. Then, sometimes I don't feel like eating spinach salads every night, and I need to use the spinach up before it goes bad, so we eat something like this...

RIGATONI FLORENTINE

Sounds kind of fancy, right? It's delicious, the kids liked it, and it had hidden (well, sort of) nutrients for the kids.

I found it here on Allrecipes.com by using their ingredient search. I love that I can put whatever ingredients I have on hand, or that I need to use, and recipes will come up every single time.

PASTA FLORENTINE (because I didn't use Rigatoni, I used bowtie...)

1 (16-oz.) package of pasta
2 tbsp. olive oil
2 pounds boneless chicken, cubed (I only used 1 pound, my kids don't really eat meat)
3 cloves garlic, chopped (I minced it)
1 pint heavy cream
26 ounces spaghetti sauce
10 ounces fresh spinach, washed and chopped (I didn't chop mine, I missed that step)
1 cup shredded mozzarella cheese (I didn't use it, I was out, didn't want to go to the store...it worked ok without it, but I'll bet it's even better with it)

1. Bring water to boil and cook pasta to al dente, approximately 8-10 minutes.

2. In a large skilled, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic to skillet; saute until golden. Add cream and spaghetti sauce to skillet; cook over medium heat for 10-15 minutes or until sauce thickens.

3. Add cooked chicken and spinach and cook until spinach reduces. Then add pasta; toss with cheese and serve.