- 1 tablespoon salt
- 1 (16 ounce) package rigatoni pasta
- 1 (14 ounce) bag fresh spinach, cleaned
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1/2 teaspoon baking soda
- 1/8 teaspoon red pepper flakes
- 2 cups boneless chicken, cooked and cubed
- 1 cup fresh basil leaves, torn in half
- 1/2 cup half-and-half
- 1 cup grated Parmesan cheese
- Bring 2 quarts of water and salt to boil in a large soup kettle. Add pasta; cook, stirring frequently until almost cooked, about 9 to 10 minutes. Stir in spinach; cook until spinach wilts and pasta is tender, about 3 minutes.
- Meanwhile, heat oil and garlic in a large deep skillet until garlic starts to sizzle and turn golden. Add tomatoes, baking soda, red pepper and chicken; simmer to blend flavors, about 5 minutes. Add basil and half-and-half; simmer to reduce slightly, about 5 minutes.
- Drain pasta and return to pot. Add sauce and cheese; toss to coat and then serve.