Rotini Fiorentina

Rotini Fiorentina: Large rigatoni noodles, spinach, succulent chicken bits, and flavorful vegetables and spices come together in this delicious dish. Not to mention, it has a ton of cheesy mozzarella cheese and a luscious tomato sauce.

According to food photographer and recipe inventor Petar Marshall, “it’s truly comfort food at its finest.” “But you’ll also get a good dose of protein and greens from the addition of plenty of spinach.”

You can easily acquire all of the ingredients needed for this dish at any shop, and the preparation time before you start cooking only has to be 10 minutes. In less than 35 minutes, you’ll have a delicious supper on the table with this easy, step-by-step method. It tastes so wonderful that it may end up being your new go-to recipe.


Rotini Fiorentina 


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  • 1 (14-ounce) can tomato sauce
  • 4 tablespoons tomato paste
  • 3 tablespoons sundried tomatoes


  • 1 cup half and half
  • 1 tablespoon olive oil
  • 2 tablespoons dry sweet basil


  • ½ tablespoons fresh thyme, minced
  • ½ tablespoons fresh rosemary, minced
  • 01 tablespoon dry oregano


  • 1 (16-ounce) box rigatoni noodles
  • 2 tablespoons butter
  • 1 shallot, diced


  • 5 cloves garlic, minced
  • 14 ounces chicken tenderloins, cubed
  • salt, to taste


  • pepper, to taste
  • 1 (10-ounce) package spinach
  • 8 sprigs fresh Italian parsley, minced


  • 1 cup shredded mozzarella cheese




  • Combine the sauce ingredients. Combine the tomato sauce, tomato paste, sun-dried tomatoes, half-and-half, olive oil, rosemary, oregano, and basil in a sizable bowl. After mixing, put the sauce aside to rest for the moment.
  • On the stovetop, bring a big pot of water to a boil. Pasta should be cooked for 8 to 10 minutes, or as directed on the package.


  • Set a saucepan on medium heat while the pasta cooks. Melt the butter after adding it. Cook the minced garlic and diced shallot for one to two minutes, or until golden.
  • Add salt and pepper to the chicken to season it. After adding the chicken, grill it for five minutes on each side.
  • After adding the spinach, cover the saucepan and heat for three minutes, or until the spinach has wilted.
  • Add the prepared sauce and stir. After cooking, drain the rigatoni noodles in a colander and add them to the sauce mixture with the chicken. Stir everything together, cover the pan, and let the spaghetti reduce for ten minutes.
  • Add cheese and chopped parsley to the completed spaghetti. Before serving, let it sit for five minutes so the cheese may melt.


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  • Calories per Serving 1,131
  • Total Fat 50.3 g


  • Saturated Fat 22.3 g
  • Trans Fat 0.2 g


  • Cholesterol 136.2 mg
  • Total Carbohydrates 121.7 g


  • Dietary Fiber 10.2 g
  • Total Sugars 14.7 g


  • Sodium 1,604.4 mg
  • Protein 50.5 g




Cook the rigatoni noodles


  • Bring big saucepan of salted water to boil over the stovetop in order to cook the rigatoni noodles. After adding the pasta, simmer it for to 10 minutes, or until the noodles are soft.


  • To make sure that you’re cooking the pasta for the proper amount of time, it’s also good idea to refer to the cooking directions on the package.


Sauté the garlic and shallot


  • Saute the shallot and garlic while the pasta noodles are cooking. Heat a large saucepan over medium heat, add the butter, and let it melt completely.


  • When the mixture is faintly browned, about one to two minutes should pass after adding the garlic and shallot.


Mix in the cooked noodles


  • After the pasta has cooked, use a colander to drain it. After the noodles are cooked, add the chicken, spinach mixture, and prepared sauce to a pot. After combining everything, cover the saucepan and let it sit for ten minutes.


  • “This will give the pasta dish time to reduce and for the flavors to really come together,” Marshall explains.



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