Penne Rosa With Parmesan Crusted Chicken Recipes

PENNE ROSA WITH PARMESAN CRUSTED CHICKEN

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.

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.

PARMESAN CRUSTED CHICKEN WITH PENNE ROSA

Steps:

• 1. Cut chicken into chunks. Mix bread crumbs and grated Pars. cheese in large plastic bag. Add chicken chunks and dust all the chicken pieces. Place chicken chunks on olive oil foiled line cookie sheet. Bake 350 turning once and cook thru.
• 2. Large frying pan add 1 T olive oil and green and red peppers and red onion, saute. Than add jar of tomato sauce, half and half, can tomato sauce, add all the spices, warm on low heat. Than add spinach and halves cherry tomatoes cover and cook on low.
• 3. Cook penne as directed on package, drain and add sauce. Pour all into a 9 x 13 dish, put chicken on top, sprinkle with Fresh Parsmesan cheese Bake uncover 350 until hot and bubbly.

PENNE ROSA - NOODLES & CO. COPYCAT RECIPE

Steps:

• Drizzle al dente pasta with olive oil and season to taste with salt and pepper. Toss to coat evenly and set aside.
• Heat oil in a large pan over medium heat.
• Add onion along with a couple pinches of salt and pepper and cook, stirring frequently for 4 minutes.
• Add garlic and oregano, and cook, stirring frequently for 1 minute.
• Add pasta sauce, stir to combine.
• Cook for 3-4 minutes, stirring frequently until the pasta sauce is heated through.
• Stir in fresh spinach.
• Remove from heat and stir in heavy cream.
• Add cayenne pepper if desired. Season to taste with salt and pepper.
• Add pasta and toss to coat evenly.
• Garnish with Parmesan and fresh chopped parsley and enjoy!