PENNE ROSA WITH PARMESAN CRUSTED CHICKEN
An easy-to-make pasta dish that you'll love for weeknight family meals or a romantic dinner (with leftovers)
Provided by Susannah Brinkley
Categories Entrees
Time 30m
Number Of Ingredients 17
Steps:
- Prepare a large pot of boiling water and cook the pasta according to package instructions. Drain and set aside.
- Meanwhile flatten the chicken breasts with a meat mallet to an even thickness. Season with salt and pepper on both sides.
- On a plate, mix together bread crumbs and grated parmesan cheese. In a medium bowl, whisk the egg and water to create an egg wash.
- Coat each chicken breast in the egg wash, then coat each side in the breadcrumb mixture.
- Heat half the olive oil in a large skillet over medium heat. Cook the chicken breasts 6-8 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F. Place on a paper-towel lined plate.
- Meanwhile, in a large pot, heat the remaining olive oil over medium heat. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
- Stir in the tomatoes and mushrooms. Cook for 6-8 minutes, until warmed through.
- Add the spinach, and stir until wilted, about 1 minute.
- Then add the cooked pasta, and top with both jars of sauce. Stir everything together until the vegetables and pasta are well-coated in sauce.
- Slice the chicken before serving over bowls of the pasta and sauce. Sprinkle with shredded parmesan cheese and fresh parsley.
- Store chicken and pasta separately in airtight containers for up to one week.
Nutrition Facts : Calories 870 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 204 milligrams cholesterol, Fat 51 grams fat, Fiber 8 grams fiber, Protein 49 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 1, Sodium 1930 milligrams sodium, Sugar 12 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
PENNE ROSA WITH PARMESAN CRUSTED CHICKEN
Penne pasta in a red pepper-flecked tomato cream sauce tossed with mushrooms, spinach, and topped with Parmesan chicken. I also serve with a fresh Caesar salad.
Provided by MandaGreens
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1023.9 calories, Carbohydrate 73.5 g, Cholesterol 141 mg, Fat 59.6 g, Fiber 5.6 g, Protein 54.6 g, SaturatedFat 25 g, Sodium 2568.9 mg, Sugar 13.3 g
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