Creamy Penne Rosa Recipes

PENNE ROSA

Steps:

• Cook penne pasta according to package directions.
• While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for about 3 minutes, until mushrooms are tender.
• To the skillet, add the pressed garlic and cook for an additional minute.
• Stir in cooked and drained penne pasta, marinara sauce, and crushed red pepper flakes.
• Add in fresh diced tomatoes and spinach. Stir to combine and cook until spinach is mostly wilted.
• Stir in the heavy cream. Add salt and pepper. Heat just until warm.
• Serve hot with parmesan cheese.

PENNE ROSA WITH PARMESAN CRUSTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with parchment paper.
• Place 2 cups Parmesan cheese into a shallow bowl.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in penne and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Dip chicken breasts into the beaten egg whites.
• Press chicken into Parmesan cheese in shallow bowl to coat both sides.
• Gently toss between your hands so any cheese that hasn't stuck can fall away. Place the chicken on prepared baking sheet.
• Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, heat Alfredo sauce, diced tomatoes, tomato sauce, and red pepper flakes in a large saucepan over low heat. Allow to simmer while you finish the remaining steps.
• Heat a large skillet over medium high heat; cook and stir mushrooms and spinach until mushrooms are tender, about 5 minutes.
• Stir vegetables into the sauce.
• Place the penne pasta into a serving bowl; slice chicken breasts and arrange over the pasta.
• Pour sauce over the pasta and chicken, and sprinkle remaining 1 cup Parmesan cheese on top.

PENNE ROSA WITH SHRIMP

Steps:

• Cook penne according to package directions. Drain and set aside.
• In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
• Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.
• Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
• Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.