Ingredients
| 2 Tbsp | Pastene Extra Virgin Olive Oil | |
| 12 oz | boneless skinless chicken cutlets | |
| 1 ½ | 16 oz jar Pastene Autentic Vodka Sauce | |
| 16 oz | Pastene Italian Rigatoni | |
| 1 cup | fresh baby spinach | |
| Pastene Grated Parmesan Cheese, as garnish |
Directions
- In a medium skillet, add the oil and warm on medium heat. Add the chicken and brown for 4 to 5 minutes on each side until cooked through. Remove chicken and slice into thin strips
- Warm the Autentico Vodka Sauce on medium heat and add the chicken. Toss to coat.
- Bring a large pot of salted water to a boil and cook pasta until al dente and drain well.
- Toss the pasta with the sauce and fresh spinach until wilted.
- Serve topped with parmesan cheese.
