Penne Rosa Recipe Noodles And Company Copycat Recipes

PENNE ROSA RECIPE (NOODLES AND COMPANY COPYCAT)

Steps:

• In a large skillet, saute the garlic and onions in hot oil until translucent.
• Add the mushrooms and tomatoes. Saute briefly.
• Deglaze with red wine and reduce briefly.
• Add the heavy cream, marinara sauce, chili powder, and pasta. Mix until combined.
• Season with salt and ground pepper. Adjust according to preferred taste.
• Add the spinach and mix until it starts wilting.
• Garnish with parmesan cheese and serve immediately. Bon Appetit!

PENNE ROSA - NOODLES & COMPANY COPYCAT

Steps:

• Using shallow bowls, combine the breadcrumbs and parmesan in one, and an egg in the other. Give the egg a quick scramble.
• Dip each chicken breast into the egg mixture and coat both sides.
• Immediately dip the chicken into the breadcrumb/parmesan mixture and coat both side. Repeat for both chicken breasts.
• Heat 2 tbsp olive oil in a large skillet over medium to medium-high heat.
• Once the oil is heated, add your chicken breasts and cook until they no longer stick to the pan.
• Flip your chicken and cook the opposite side until chicken is cooked through.
• Remove chicken from the pan and place on a plate to rest. If you'd like to keep it warm - you and place the cooked breasts on a baking tray and rest in an oven set to 200 degrees.
• Add 1 tbsp olive oil to the pan along with minced garlic. Cook for 30 seconds or until fragrant.
• Add chicken broth to the skillet and deglaze the bottom by using a wooden spoon to scrape the brown bits from the bottom.
• Toss in diced tomatoes and cook for one minute.
• Add jarred marinara sauce to your skillet.
• Toss in crushed red pepper. Stir to combine and cook for 10 minutes.
• Pour in heavy whipping cream. Stir to combine.
• Add spinach and mushrooms.
• Toss in cooked penne pasta. Toss to combine and add grilled chicken to the top.

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.