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Penne Rosa with Parmesan Crusted Chicken
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Tender chicken with penne pasta in a creamy tomato Alfredo sauce - a quick, delectable meal.
Ingredients:
  • 1 (16 ounce) package penne pasta
  • 3 large egg whites, lightly beaten
  • 3 cups grated Parmesan cheese, divided
  • 4 skinless, boneless chicken breast halves
  • 2 (16 ounce) jars Alfredo sauce
  • 2 (14.5 ounce) cans Italian-style diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 0.25 teaspoon red pepper flakes, or to taste
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (8 ounce) package fresh spinach
Instructions:
  • Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
  • 1. Fill a large pot with lightly salted water and bring to a vigorous boil. Add penne and cook for about 11 minutes, stirring occasionally, until pasta is al dente. Drain the penne and it's ready to use.
  • Next, gently fold the beaten egg whites into a shallow bowl and then transfer the 2 cups of Parmesan cheese into another shallow bowl.
  • Coat chicken in egg whites, then press into Parmesan cheese while ensuring both sides are evenly coated. Gently shake off excess cheese before placing the chicken on the baking sheet.
  • Roast chicken in the preheated oven until fully cooked and juices run clear, about 18 minutes. Use an instant-read thermometer to check for doneness (165°F/74°C in the center).
  • Gently warm Alfredo sauce, diced tomatoes, tomato sauce, and red pepper flakes in a large saucepan over low heat. Let the sauce simmer as you move on to the next steps.
  • In a hot skillet, sauté mushrooms and spinach until the mushrooms are tender, about 5 minutes. Mix in with the sauce.
  • Transfer the cooked penne into a serving bowl, cut the chicken into small pieces, and place them on top of the pasta. Pour the sauce over the pasta and chicken, then sprinkle with the remaining cup of Parmesan cheese.

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