Rigatoni with Creamy Cauliflower and Chicken Sauce | RICARDO
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Ingredients
- 1 lb (450 g) rigatoni
- ½ cup (40 g) panko breadcrumbs
- ¼ cup (60 ml) olive oil
- ¼ tsp red pepper flakes
- 2 boneless, skinless chicken breasts, cubed
- 5 cups (500 g) cauliflower, cut into small pieces
- 1 cup (250 ml) 15% cooking cream or 35% cream
- 6 cups (140 g) baby spinach
- ½ cup (35 g) Parmesan cheese, freshly grated, plus more for serving
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