Healthier Penne Rosa With Chicken Recipes

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

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 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!

HEALTHIER PENNE ROSA WITH CHICKEN

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes. Drain.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Add chicken; cook and stir until no longer pink in the center and the juices run clear, about 5 minutes. Transfer chicken to a plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Heat remaining 1 tablespoon oil in the same skillet. Add garlic and red pepper flakes; cook and stir until garlic begins to soften, about 2 minutes. Stir in tomatoes; cook until tender, about 5 minutes. Season with salt and pepper. Remove from heat. Stir in spinach; cover and let stand until wilted, about 2 minutes.
• Pour marinara sauce into a separate saucepan over medium heat. Cook until heated through, about 5 minutes. Transfer 1/2 the sauce into a bowl; stir in yogurt. Whisk mixture into the rest of the marinara in the saucepan.
• Uncover tomatoes and spinach and place back over low heat. Stir in penne, sauce, and basil; cook until heated through, about 5 minutes. Divide penne into bowls and serve topped with chicken and Parmesan cheese.