Pennerosa Recipes

PASTA - PENNE ROSA IN TOMATO-CREAM WINE SAUCE

Steps:

• Cook Pasta - Bring a large pot of water to rolling boil, add generous salt,, drop in pasta and cook until al-dante. ( about 8-10 minutes or cook as per pasta package directions.)
• Tomato-Cream Wine Sauce - While pasta is cooking, heat 1 tbsp oil in a wide pan, add fine chopped cloves of garlic and let it perfume the oil for 30 seconds. Now add marinara or tomato sauce and stir to combine. Let sauce cook on medium-high heat for 5 minutes. Add wine and mix well. Let it simmer for another 2-3 minutes, so that wine evaporates. Heat on low, mix in heavy cream. Taste and adjust salt and black pepper if needed.
• Assemble and Serve - Add cooked pasta to the simmering tomato sauce. Immediately top it with all Parmesan Cheese (leave 2-3 tbsp for serving), add spinach. Now gently toss the pasta and mix it with hot Tomato-wine sauce sitting at the bottom. Divide it in 4 serving pasta bowls, top with some extra Parmesan cheese, serve a rustic Italian Bread on the side and enjoy!!

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:

• 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.

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 - 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!

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 CHICKEN

Steps:

• In a large nonstick skillet, bring the water, wine and bouillon to a boil. Reduce heat; carefully add chicken. Cover and cook for 15 minutes or until a thermometer reads 170°. Meanwhile, in a large saucepan, cook pasta according to package directions., Remove chicken from the pan, reserving the cooking liquid; set chicken aside to cool slightly. Add the mushrooms, tomatoes and shallots to the cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender., Combine the cornstarch, milk, tomato paste and salt until smooth; stir into the pan until blended. Bring to a boil. Cook and stir for 2 minutes or until thickened., Shred chicken with two forks; add to the sauce. Drain pasta; add to sauce. Add the cheese, peas and basil; cook and stir until heated through.

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!