Rigatoni Florentine

• 12 ounces uncooked rigatoni or large tube pasta
• 1-1/2 cups cubed fully cooked ham
• 1 cup sliced fresh mushrooms
• 1 medium sweet red pepper, julienned
• 1 medium sweet yellow pepper, julienned
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 3/4 cup reduced-sodium chicken broth
• 1/4 teaspoon pepper
• 1-3/4 cups fresh baby spinach
• 1/2 cup grated Parmesan cheese

1. Cook rigatoni according to package directions. Meanwhile, in a large skillet, saute the ham, mushrooms, peppers and garlic in oil until vegetables are tender.
2. Stir in the broth and pepper. Bring to a boil. Reduce heat; simmer for 3 minutes. Drain rigatoni and rinse in cold water. Add pasta and spinach to the ham mixture; toss to coat. Sprinkle with the Parmesan cheese.

rigatoni, ham, mushrooms, sweet red pepper, sweet yellow pepper, garlic, olive oil, chicken broth, pepper, baby spinach, parmesan cheese

Taken from www.tasteofhome.com/recipes/rigatoni-florentine/ (may not work)