Penne Rosa Recipes

PENNE ROSA WITH PARMESAN CRUSTED CHICKEN

Penne Rosa with Parmesan Crusted Chicken image

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

Ingredients

2 cups grated Parmesan cheese
1 (16 ounce) package penne pasta
4 skinless, boneless chicken breast halves
3 egg whites, lightly beaten
2 (16 ounce) jars Alfredo sauce
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (8 ounce) can tomato sauce
¼ teaspoon red pepper flakes, or to taste
1 (8 ounce) package sliced fresh mushrooms
1 (8 ounce) package fresh spinach
1 cup grated Parmesan cheese

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

PENNE ROSA

Penne Rosa image

This is my homemade try at the "Penne Rosa" they serve at Noodles and Co. Its not exactly the same, but it IS almost as yummy! If you do not like spicy pastas, leave out the red pepper flakes or add more if you like a little kick!

Provided by tiffanylynn444

Categories Penne

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 (1 lb) box penne pasta
1 lb boneless chicken breast
1 (8 ounce) box frozen chopped spinach
1 (14 1/2 ounce) can Italian-style diced tomatoes (drained)
2 (16 ounce) jars alfredo sauce (I use 'light' Alfredo sauce to cut a few calories)
1 (8 ounce) can tomato sauce
1 (8 ounce) container sliced mushrooms
red pepper flakes
parmesan cheese (optional)

Steps:

Fill a medium size pot with water and add red pepper flakes, bring to boil, add penne noodles.
Cut chicken into pieces and cook thoroughly. Set aside and keep warm.
Saute mushrooms.
Thaw spinach and drain out all excess water.
In a large saucepan mix Alfredo sauce, tomatoes, tomato sauce, mushrooms, spinach and more red pepper flakes (to taste). Simmer on low for 15-20 minute.
Drain pasta and place in a large serving bowl.
Add chicken to pasta and stir.
Add sauce and stir.
Serve immediately and sprinkle with Parmesan cheese and additional red pepper flakes if desired.

Nutrition Facts : Calories 441.6, Fat 9.1, SaturatedFat 2.3, Cholesterol 48.4, Sodium 286.3, Carbohydrate 67.8, Fiber 11.1, Sugar 4.2, Protein 25

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